My husband came upon this recipe while searching for something to make for Mother's day, so he surprised me by making this for me today for dinner, as he knew I had been on the lookout for this. This tasted like the one we had that day at Hawaii..
(Now, I realize that the secret ingredient was the Plum sauce.)
This goes well with fried rice.
Source: Martin Yan's Quick and Easy
Egg plant - 1 lbs, roll cut
Garlic - 3 cloves, chopped
For the sauce:
Plum sauce - 3 tbs (can be substituted with date sauce)
Rice wine - 2 tbs
Sesame oil - 2 tsp
Soy sauce - 1 tsp
Dark say sauce - 1 tsp
Chilli sauce-1 tsp
To make the sauce, combine all the ingredients and whisk to blend evenly and set it aside.
Deep-fry the egg plant pieces until golden brown, about 3 mts, at 350 degree F. Drain on a paper towel.
Heat a frying pan, add 2 tsp of oil, add the garlic and cook until fragrant (about 20 sec). Now add the egg plant and sauce and bring to a boil. Cook stirring for 1 minute.
A peek into my Mother's day breakfast-in-bed (courtesy my husband and daughter):