Chinese Eggplant with Garlic Sauce

Chinese Eggplant with Garlic Sauce


2 pieces of eggplant
Bulgarian pepper
bulb onions
soy sauce
tomato paste
Egg 3 pieces
vegetable oil
sesame oil


Vegetarian Times

In a saucepan pour a large amount of vegetable oil for deep-frying. Figure wash and boil. Eggplant sliced, salt and stir. Give the stand.
Sweet pepper (three species, such as red, yellow and green) and onions cut into small pieces.
Ginger, garlic and hot pepper finely chop. Warming up in a frying pan with a small amount of vegetable oil.
We spread in pan peppers and onions. Then add the soy sauce, 2 tablespoons of tomato paste, a little water, a spoonful of sugar and a little diluted in water, starch. Stir, give warm. Add a little sesame oil.
In a bowl, mix one egg protein, starch and water. Eggplant squeeze and spread starch in the dough, mix and fry in deep fat. Spread on paper towel.
Roasted eggplant spread the sauce to the vegetables, stir and warm up.
Boiled rice spread on a hot frying pan, warm up. Then we move the figure to the side, trying to drive to get two eggs, stir them. Give grab and then mix with the rice.
Serve with eggplant sauce and fried rice.
Bon Appetit!
Cooking Light

Chinese Eggplant with Garlic Sauce

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