2 eggplants (432g) (cut into thick strips)
2 tbsp cooking oil
3 green chilli (seeded and cut into thick strips)
1 tsp chopped garlic
1 tbsp extra virgin sesame oil
1 tbsp light soy sauce
1 tbsp Chinese cooking wine
½ tbsp gochujang
1 tsp sugar
1/8 tsp ground white pepper
1 tsp toasted white sesame seeds
- Heat up a non-stick skillet with 2 tbsp of cooking oil.
- Stir-fry the eggplants until starts to soften.
- Add in the remaining ingredients. Continue to stir-fry until well combined.
- Dish out and serve.