Sichuan eggplant

 

 Ingredients: 

4-5 eggplant. Cut them to medium size pieces. 

2tbs. Bean sauce

2tsp minced garlic 

3-4 tbs Fly by Jing Sichuan chili crisps (add according to taste)

1 tsp abalone sauce

Method: 

1. Boil the egg plant to al dente & drain

2. In a hot wok with oil, Sauté garlic and bean sauce. 

3. Stir fry egg plant & add chili crisps and abalone sauce 

4. Garnish with spring onion. 

5. Serve with white jasmine rice.