Chinese Dishes - Eggplant with Rice Vermicelli

Ingredient 450g eggplant 75g rice vermicelli 115g lean pork 1 red pepper 1 sprig scallion 1 clove garlic 3 tablespoons oil

Seasoning

• 1 teaspoon light soy sauce

• 1/2 teaspoon each of cornstarch and oil

• 1 teaspoon light soy sauce

• 1/2 teaspoon each of sugar and cornstarch

• 1/4 teaspoon salt

• 1/2 teaspoon sesame oil

• 4 tablespoons water

1. Cut up the eggplant into coarse strips; macerate the rice vermicelli in clear water; shred the lean pork, mix well with the marinade.

2. Shred the red pepper; cut up the scallion into lengths; peel and chop the garlic.

3. Heating 3 tablespoons of oil, stir-fry the eggplant, add 1/4 cup of water, 1/4 teaspoon each of salt and sugar, cook till the eggplant is soft, scoop out.

4. Heating 2 tablespoons of oil, Saute the chopped garlic, dump the learn pork in and stir-fry till water dries up, add the vice vermicelli, stir-in the well mixed thickenings, stir-fry well, put the eggplant back to the wok, sow in the shredded red pepper and scallion lengths, stir-fry all the ingredients well and transfer to a plate.