Take 4 bags of rice "bubble" and cook according to instructions 30 minutes. In the meantime, prepare the meat.

Wash the meat and dry well. Cut into thin strips and send in the marinade for 15 minutes.

To prepare the marinade, you will need to whisk the egg with a small amount of vegetable oil, chilli, coriander and a pinch of salt.

Eggplant wash, dry and cut into thin enough pieces. Good salt and let them stand for a bit (so will take excess bitterness) ~5 minutes. Then rinse them under running water and breaded in cornstarch.

Bulgarian pepper to wash and dry. Clear of tail and seeds and cut into thin strips. Garlic peel and also thinly slice.

In a frying pan with hot oil fry the pieces of eggplant to the delicious crust.

Then add the pepper and fry for 3-5 minutes. Spread the cooked vegetables in a bowl.

In a frying pan sent pork. Fry until Golden brown over high heat, stirring constantly. Add the meat garlic, soy sauce and sugar.

To the meat add the eggplant with pepper. Season with rice vinegar and pour 3 tbsp of the broth. Mix well and simmer for about 5 minutes. The meat is ready! By this time, cook the rice, take out the tea bags, allowed to drain and spread on a dish. The meat is served hot with warm rice. To the rice I served the dip in a bowl of soy sauce mixed with rice vinegar to taste. You can sprinkle the dish with chopped green onions. Bon appetit!