- 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.
Egg Plant in Kung Po Sauce
Vegetable / Soup / Others Recipes
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 Superior Light Soy Sauce
- ½ tsp Woh Hup Pure Sesame Oil
- Sugar to taste
- 50ml water
