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Ingredients :
500 g Eggplant medium
size
5 cloves Garlic, finely chopped
5 cm Fresh ginger, grated
1/3 cup Cooking oil
2 medium Onions, finely chopped
1/3 cup Chicken stock
2 teaspoons Canned black beans, rinsed
well, roughly chopped
2 tablespoons Oyster sauce
1 tablespoon Soy sauce
2 teaspoons Fish sauce
4 Onions, sliced into long
diagonal strips
Method :
Lightly brush each side of the eggplant
with oil after slicing into long slices. Heat a wok with oil over medium
low heat. Add the eggplant, a few slices at a time. Cook until golden on
both sides. Remove from the pan. Do not hurry this process as cooking the eggplant slowly allows the
natural sugars to caramelize and produces a wonderful flavor. If the eggplant begins to burn, reduce the heat and sprinkle it with
a little water. Increase the heat to moderately high and add any remaining oil, the
garlic, ginger, onion and about 1 tablespoon of the chicken stock. Cover and cook for 3 minutes. Add the remaining stock, black beans, oyster sauce, soy sauce and
fish sauce.
Bring to the boil and cook for 2 minutes. Return the eggplant to the pan and simmer for 2 minutes or until it
is heated through. Scatter over the spring onion and serve
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