Eggplant Yangshuo-style

Heat your wok. When the wok starts to smoke, add the oil. When oil is hot, add eggplant into the wok in a single layer. Cook the eggplant until it turns a caramel brown colour on all sides.

Move the eggplant to the side of the wok. Turn burner to low and fry garlic, ginger and pepper for 1 minute. Mix the eggplant with the ginger, garlic and pepper.

Add water, wait until the water has just evaporated, and add the black bean chili paste and oyster sauce. Mix and add the spring onions. Cook until onions are softened to your liking. Add salt to taste, if needed.