The meat is very finely cut into rectangles of about 2Х4см.

Put in a bowl and pour soy sauce, stir and leave to marinate for about an hour, but the longer the better. I leave for the night.

When the meat is marinated, start cooking. To start, peel and wash all vegetables. Bring to a boil the rice, as the whole process of cooking the main dish takes very little time, during this time the rice is cooked. The rice was crumbly, it must be well rinsed and thoroughly drained. In Kazanka or Tolstoganova pan heat heat a little vegetable oil and spread to the rice. Mix it with oil and fry for 2 minutes so that each piece of rice is covered with oil. After that, pour boiling water, boil the water over high heat, add salt, cover and reduce heat to low. Now the rice should be cooked over very low heat.

Eggplant cut in half lengthwise and each half slice diagonally slices thickness of 0.5 cm Sprinkle with salt and allow to stand.

Mushrooms cut into plates, I was very small, so I cut them in half or into 3 parts. Carrots cut into oblong slices pretty thin. Bulgarian pepper cut into segments, which are then cut into long diamonds. Hot pepper remove seeds and cut into strips.

Garlic cut not very thin slices, the onion in half. I took bulbs from the green onions (the white part).

Moving on to heat treatment. In Chinese cuisine the products are subjected to minimum heat treatment for the minimum time, but the vegetables and meat carefully prepared. Everything is cut so thin that you can as quickly as possible to prepare. Prepare 2 pans. Better if one of them will wok. Heat a little oil and throw the onion and garlic after a while add the carrots and fry together. At this time, on the second frying pan on a fairly high heat, fry the washed and drained eggplant. When the eggplants are browned, remove them with a slotted spoon on a paper towel to excess fat absorbed.

In a frying pan, where grilled eggplant, roast meat together with soy sauce in which it was marinated.

In the wok the vegetables add the pepper and mushrooms and stir all together.

Once seared, and it cooks very quickly, shift it to the vegetables, there add the eggplant, sprinkle with ground black pepper, ground coriander to taste. You can add half spoon of vinegar. It's not for everybody. If not enough salt, add more soy sauce. Mix and the dish is ready.

By this time arrived, and Fig.

Ideally this dish is served on a special roaster, but I don't have it, so served in a bowl with rice. Vkusnotischa indescribable. Bon appetit!!!