Chinese-style Beef with Eggplant

Recipe:

Cut the meat into small pieces across the grain.

Cut eggplant into long slices and coat in cornstarch.

Heat 2 tablespoons of vegetable oil in a wok over high heat and stir-fry the meat until browned on all sides.

Transfer to a plate.

Reduce the heat to medium-high and cook the eggplant in batches until crisp on all sides.

Add more oil if needed. Transfer the fried eggplant to a plate.

To make the sauce, whisk together the soy sauce, sugar, vinegar, sesame oil and cornstarch.

Place the finely chopped garlic, ginger, and chili in a wok. Stir-fry for 30 seconds. Pour the sauce into the wok and bring to a boil.

Stir the fried eggplant and beef into the sauce.

Heat for a few minutes and serve over noodles or rice.

Enjoy!