Yu Hsiang Eggplant

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 eggplants, small japanese cut into chunks
• 1/2 cup tofu, cut in 2 inch chunks (optional)
• 3 green onions, chopped
• 3 garlic cloves, minced
• 1 teaspoon sesame oil
• 1 teaspoon oil
• 1/2 lb ground lamb (optional)
• 2 teaspoons chili bean sauce
• 1 teaspoon soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 teaspoon rice vinegar
• 1 tablespoon cornstarch
• 1 tablespoon water

Recipe

• 1 cut eggplant in half then in about 2 inch chunks. deep fry until golden.
• 2 deep fry tofu until golden.
• 3 stir fry green onions and garlic in sesame oil and oil.
• 4 add ground lamb if you are using meat.
• 5 mix chili bean paste,soy sauce, sugar, salt, rice vinegar in a bowl; add to veggies.
• 6 add eggplant and tofu; stir.
• 7 add cornstarch mixed with water; cook until thick.