Eggplant With Vinegar

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  • 600g Eggplant

  • 2 stalks Spring Onion

  • 4 cloves Garlic

  • 1 Red Chili

  • 150g Pork (semi fat-lean)


  • 3 tablespoons brown dark vinegar or Fujian dark vinegar

  • 1 1/2 teaspoons salt

  • 1 teaspoon sugar

  • 1 teaspoon cornflour

  • 1 cup stock

Healing Effect

  • Softens the blood vessels and lowers blood pressure.


  1. Peel eggplant, cut into stalks. Cut spring onion into chopped onion. Mash garlic. Dice red chili. Wash pork clean and mince.
  2. Pour dash of oil into the preheated wok. Put in eggplant and stir-fry. Then spread and turn to low heat. Shallow-fry until soft. Scoop out.
  3. Pour in dash of oil into wok, saute chopped onion, mashed garlic and red chili until fragrant. Add in minced pork. Stir-fry until cooked.
  4. Return the eggplant. Pour in stock and dark vinegar. Mix salt, sugar, cornflour and dash of water well. Stir-fry and pour in at the same time.
  5. Stir-fry until juice become thicken up. Dish.


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