Crispy Eggplant Stir Fry (V)

  • 2 Medium Chinese Eggplant (cut into French Fries size, baked or deep fried and set aside while making sauce)
  • ¼ cup Carrot (peeled and julienned)
  • 2 tbsp Ginger (chopped finely)
  • 2 tbsp Garlic (chopped finely)
  • 2 tbsp Thai & True Hot Chili Oil
  • 2 tbsp Brown Sugar
  • 2 tbsp Soy Sauce
  • ⅛ tsp Ground White Pepper (optional)
  • 3 stems Cilantro
  1. Heat oil in a skillet pan on low to medium heat, add garlic and ginger stir until fragrant. Then add Hot Chili Oil, soy sauce, brown sugar and stir well together. 
  2. Add carrot and crispy eggplants, mix everything together until coated and get some color. Then add cilantro and sprinkle ground white pepper.
  3. Turn the heat down and serve.