Ingredient
450g eggplant
75g rice vermicelli
115g lean pork
1 red pepper
1 sprig scallion
1 clove garlic
3 tablespoons oil
Seasoning
1 teaspoon light soy sauce
1/2 teaspoon each of cornstarch and oil
Sauce
1 teaspoon light soy sauce
1/2 teaspoon each of sugar and cornstarch
1/4 teaspoon salt
1/2 teaspoon sesame oil
4 tablespoons water
Method
Cut up the eggplant into coarse strips; macerate the rice vermicelli in clear water; shred the lean pork, mix well with the marinade.
Shred the red pepper; cut up the scallion into lengths; peel and chop the garlic.
Heating 3 tablespoons of oil, stir-fry the eggplant, add 1/4 cup of water, 1/4 teaspoon each of salt and sugar, cook till the eggplant is soft, scoop out.
Heating 2 tablespoons of oil, Saute the chopped garlic, dump the learn pork in and stir-fry till water dries up, add the vice vermicelli, stir-in the well mixed thickenings, stir-fry well, put the eggplant back to the wok, sow in the shredded red pepper and scallion lengths, stir-fry all the ingredients well and transfer to a plate.
