Mi1nyong's Pick: New Simple Stir-fried Eggplant with Soy Sauce

Wash the eggplants thoroughly, remove the stems, cut them into thick slices, and slice 1 Cheongyang chili and 10g green onions thinly.

Sauce) Mix 5g minced garlic, 30g soy sauce, 10g tuna extract, 10g green onions, 15ml water, 5ml sesame oil, and a pinch of black pepper evenly.

Preheat a pan over medium heat, add 5ml olive oil, add the eggplants, then quickly stir-fry over high heat for 2 minutes using two spoons.

Reduce to medium-high heat, pour the pre-mixed sauce evenly over the eggplants, and stir-fry the mixture quickly, shaking the pan.

Plate the eggplants, sprinkle roasted sesame seeds and add Cheongyang chili slices on top to finish.