Ingredients:
200 g Asian eggplant (peeled and cut into cubes)
2 garlic cloves (sliced thinly)
1 red chilli-pepper (de-seed and sliced thinly)
1 stalk of scallion (sliced thinly)
4 tbsp of cooking oil
Sauce:
1 tbsp of Chinese black vinegar
1 tbsp of sugar
1 tsp of light soy sauce
0.5 tsp of chicken stock powder
a pinch of potato starch
3 tbsp of water
How to:
heat your oil in a non-stick pan (~1 minute). Add in the eggplant cubes and put on the lid (~3 minutes) - NOTE: eggplant absorbs lots of oil, and we don't want ending up eating soggy pieces. By putting on the lid, we are forcing the oil out
tilt you pan a bit, so that you have the excess oil on one side. Add in garlic and chilli. Stir till fragrant
add in the sauce and mix well (~1 minute)
add in the scallion, stir twice and serve
Ingredients:
200 g pork-neck lean (slivered into 2 inch lengths)
2 garlic cloves (chopped)
1 tbsp of chopped ginger
1-2 tsp of dried chili flakes
1 stalk of scallion (cut into 1 inch lengths)
1 small carrot (cut into matchstick size)
1 giant oyster mushroom (cut into matchstick size)
2 tbsp of cooking oil
Marinade:
1 tbsp of light soy sauce
1 tsp of Chinese red cooking wine
1 tbsp of potato starch
1 tbsp of water
Sauce:
1 tsp of light soy sauce
1 tbsp of dark vinegar
1 tbsp of sugar
1 tsp of potato starch + 2-3 tbsp of water
a sprinkle of salt/chicken stock powder
How to:
marinate the pork for at least 30 minutes
heat your oil in a non-stick pan for ~1 minute. Add in the pork and pan-fry for ~ 1 minute
push the pork aside the pan and tilt your pan so that the oil flows out. Add in chili, garlic, and ginger. Stir till fragrant
add in carrot, mushroom, and the sauce. Stir for ~ 1minute
add in the spring onion and mix well
serve for 2
