Cut eggplant into 4 cm batons, chop garlic and ginger, and separate white and green spring onion. Whisk cornstarch, soy sauce, sugar and vinegar into the water.

Ingredients

• 1,200 gEggplant, raw
• 30 gGarlic, raw
• 25 gGinger root, raw
• 100 gOnions, spring or scallions (includes tops and bulb), raw
• 35 gSoy sauce made from soy and wheat (shoyu)
• 55 gOil, peanut, salad or cooking
• 14 gSugars, granulated
• 18 gVinegar, distilled
• 18 gCornstarch
• 260 gBeverages, water, tap, drinking

Method

1. Cut eggplant into 4 cm batons, chop garlic and ginger, and separate white and green spring onion. Whisk cornstarch, soy sauce, sugar and vinegar into the water.
2. Heat 40 g peanut oil in a wok to 190 °C. Fry eggplant for 7 minutes, turning every minute, until browned on the sides and beginning to soften; all oil is served in the sauce.
3. Add the remaining 15 g oil, white spring onion, garlic and ginger and fry 90 seconds. Pour in the starch sauce and stir for 2 minutes until glossy.
4. Cover and braise at 95 °C for 8 minutes until eggplant is tender throughout and sauce clings to the batons. Stir in green spring onion; serve with all oil and sauce.