2lbs of Chinese eggplant
1 bunch of green onions chopped (white and greens)
3-4 green chilies (mild) or 1 green bell pepper
2-3 dried red chilies whole
1 inch grated ginger
2 cloves garlic grated
1 Tbs corn starch
1Tbs Chinese Cooking Wine (Shaoxing Wine) or dry sherry
1 Tbs Hoisin Sauce
1/4 cup soy sauce
2 tsp cornstarch
Cut eggplant into large cubes and toss with cornstarch. Heat a nonstick wok or frying pan with 1 Tbs canola oil. Once heated add eggplant and stir fry for 2-3 minutes.
Then add the bell pepper or green chilies, green onions, ginger and garlic. Stir fry for another 2-3 minutes. Finish with sauce and cook for 2-3 minutes.
Taste for seasoning then serve hot with rice. Enjoy.
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