1 can spiced pork cubes
2 sprigs spring onion(diced)
01 Cut the stems off the eggplants. Peel and slice at an angle to yield thin but large slices. Soak them in water briefly (as shown in 1-5).
02 Arrange the eggplant on a plate. Steam over high heat for 8 minutes. Drain off the liquid on the plate.
03 Heat a wok and add 1/2 tbsp of oil. Stir fry spring onion until fragrant. Add the spiced pork cubes (drain the oil) and bring to the boil. Put in the eggplant and stir briefly. Garnish with spring onion. Serve.
Q:Why do you peel the eggplants?
A:Peeling the eggplant lets it pick up the sauce more readily. The eggplant would be tastier this way.
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