Egg Plant in Kung Po Sauce (Serves: 4)
Ingredients:
- 400g aubergine (eggplant), cut into wide strips
100g minced chicken
1 tsp minced garlic
1 tsp minced ginger
2 tbsp vegetable oil
Chopped spring onion for garnishing
Sauce - Mix: -
4 tbsp Woh Hup Kung Po Sauce
½ tbsp Woh Hup Light Soy Sauce
½ tsp Woh Hup Pure Sesame Oil
Sugar to taste
50ml water
Preparation:
- Deep-fry aubergine in hot oil till done. Drain and set aside.
- Sauté garlic and ginger with oil till fragrant.
- Add in minced chicken and stir-fry till fragrant. Pour in sauce-mix and bring to boil.
- Add in aubergine and mix well.
- Garnish with spring onion.
Cooking tips: To avoid minced garlic sticking on to knife or cutting board, sprinkle a little salt while mincing.