How to make it
In a large mixing bowl, combine the eggplants, salt and 2 cups of water. Stir well and set aside for 20 minutes, then drain very well and pat dry with paper towels.
In a frying pan or wok on high heat, add the oil. Once the oil begins to smoke, add the eggplant and stir-fry for 3-4 minutes until browned and beginning to soften. Then add the garlic and ginger. Stir fry for a further 1 minute.
Then add Lee Kum Kee Chiu Chow Style Chilli Oil, Lee Kum Kee Gluten Free Soy Sauce (or Premium Soy Sauce), white vinegar Zhenjiang vinegar, and sugar. Stir fry for 1-2 minutes.
Mix together the corn starch and remaining 2 tablespoons of water. Stir thoroughly and immediately pour it into the eggplant mixture. Stir fry for 1 minute or sauce has thickened.
Remove from heat, garnish with coriander and serve with steamed rice.
Tips :Pork, chicken or beef mince can be added to this recipe. Stir fry it along with the eggplants in step 2.