Ingredients
- 600g eggplant
- 50g chopped garlic
- 50g red chilli
- 30 curry leaves
- 2 tsp chicken stock
Seasoning
- 3 tbsp Kim Lan (金兰) soya paste
- 1/4 tsp sugar
Method
1. Skin the egg plant. Cut them into pieces of 6cm each.
2. Dice the garlic & chilli.
3. Add 5 bowls of oil into the wok & allow it to be heated.
4. Fry the eggplant until golden brown.
5. Fry the garlic & chilli till fragrant & add them to the fried eggplant.
6. Fry the eggplant & soya paste for about a min.
7. Add in sugar & chicken stock. Add in curry leaves to serve.
Cooking tips
- This dish originates from Hubei, China. After some improvisions by the Taiwanese, it is now a famous Taiwan dish.
- You can choose to steam the eggplant before frying to reduce the amount of oil used in this dish. However, this dish taste better when the eggplant is totally fried.
