Yuxiang Eggplant

Ingredients

• Sesame oil - 1 tablespoon
• Red chili - 1, chopped
• Green onions - 2, chopped
• Water - 1/4 cup
• Cornstarch - 1 tablespoon
• Sugar - 1 tablespoon
• Black vinegar - 1 tablespoon
• Soy sauce - 2 tablespoons
• Ginger - 1 inch piece, minced
• Garlic - 3 cloves, minced
• Eggplant - 2 large, cut into strips

Instructions

1. Heat the sesame oil in a wok over medium heat.
2. Add the eggplant strips and stir-fry until they are soft and browned.
3. Add the garlic, ginger, and red chili and stir-fry for another minute.
4. In a small bowl, mix together the soy sauce, black vinegar, sugar, cornstarch, and water.
5. Pour the sauce over the eggplant and stir well to coat.
6. Cover the wok and let the eggplant cook in the sauce for about 5 minutes, until it is tender and the sauce has thickened.
7. Sprinkle the chopped green onions over the top of the dish before serving.