Eggplant cut to length of 7-8 pieces, then each piece into wedges about 4-5 cm I use Chinese long eggplants that are not bitter with the taste, so they are not sprinkled with salt and soaked in salted water.

In Chinese cuisine all cooked very quickly, so prepare all the necessary products in advance: in a small bowl put chili sauce, finely chopped garlic, grated ginger and crushed red pepper. In fact, a number of spices, giving the dish a sharpness, You can vary to suit Your tastes and preferences.

In the second bowl, mix the broth (you can use any - I have beef), sugar and soy sauce.

In the third Cup bred in cold water starch

And finally, in the fourth mix, finely chopped onion and Apple cider vinegar

Ideally, the dish should be prepared in a wok - round deep Chinese pan with convex bottom small diameter. The conical shape of the pan directs all of the ingredients in the center, to the heat source. It not only allows you to get a delicious meal within minutes, but also preserves the vitamins in vegetables - because the less they are handled by the fire, the more nutrients they still. I have an electric stove, so I use a regular frying pan. Serves 8 (I have 9 divisions). So, vegetable oil (any except olive) warm up almost to the appearance of smoke and fry the eggplant on all sides until Golden brown. If the eggplant has absorbed all the oil, nothing to worry about, you can add.

Excess oil will clean that way.

In the fried eggplant, add the contents of 1 bowls, simmer 30 seconds

Then the second bowl, in 90 seconds do make starch with water and cook until thick, 15-20 seconds

Finally, the course is 4 and bowl. Fry another 15 seconds. Put in desired dish, sprinkle with herbs. I like the combination of eggplant with parsley. But today I have green onions. And all - ready!!! Although I even add a few drops of sesame oil.