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
