Soft eggplant pieces cooked in a savory soy-ginger garlic sauce with a mild chili note.
300 gEggplant
8 gGarlic
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10 gGinger
1 stalkGreen onion
8 gSugar
2 tbspSoy Sauce
2 tspRice vinegar
12 gChili garlic sauce
1.5 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Stir-fry eggplant in cooking oil until browned and beginning to soften.
Add garlic and ginger and cook until fragrant.
Add soy sauce, rice vinegar, sugar, chili garlic sauce, salt, and black pepper; cook until glossy.
Finish with green onion.