Ingredients: 3 Chinese eggplants 1 sprig of Spring Onion (Scallion) or a few shallots (small red onions) 1 tblspful Fish sauce 1 tblspful Oyster sauce 1 tblspful Soy sauce 1-2 tblspful brown or white sugar Some chinese basil (fresh basil is the best) 1 tblspful grated garlic 1 tblspful sweet vinegar 3 tblspful water A little olive oil 1/2 teasp salt
Method: 1. Cut eggplant into 1 inch long strips. Put in salted water before cooking. Slit spring onion. 11. Heat a wok pan with 5 tblspful of oil. Drain eggplant and put in the wok. Stir fry over high heat until it gets brown and soften. Take out and drain out the oil. 111. Prepare the sauce in a bowl, mixing all three kinds of sauces (fish, soy & Oyster) with sugar, grated garlic, vinegar & water. 1V. Put 1 tblspful of olive oil in the wok. When the oil sizzles, add the prepared sauce and when the sauce gets heated, add the prepared eggplant. Lastly add slit spring onions & basil. Mix well.
Good with any kind of rice, string hoppers, hoppers and pittu. Enjoy !!!
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