Ingredients
-
600
-
200
-
100
-
2
-
1
-
1
-
1
-
-
1
-
1
-
1
-
1/2
-
1
-
1
-
Directions
Steps
|
1
Done
|
Cut Eggplant Into 5cm to 6cm Lengths and Halve Each of These Sections. |
|
2
Done
|
Deep-Fry Eggplant Pieces in Hot Oil For Two to Three Minutes Till Soft. |
|
3
Done
|
Remove and Drain. |
|
4
Done
|
Heat Oil in a Wok and Stir-Fry Pork and Prawns Until Cooked. |
|
5
Done
|
Remove Any Excess Oil. |
|
6
Done
|
Add Chopped Garlic and Hot Bean Paste and Stir in Wine. |
|
7
Done
|
Stir-Fry For One to Two Minutes Until Aromatic. |
|
8
Done
|
Add Eggplant and Seasoning and Stir-Fry Well. |
|
9
Done
|
Mix Cornstarch With Water, Add to the Wok. |
|
10
Done
|
Stir Well, Until Sauce Thickens Slightly. |
|
11
Done
|
Sprinkle With Chopped Scallion and Serve Immediately. |
