Ingredients
500 g (about 1 lb) eggplant, 25 g dried shrimp.
Seasonings
Vegetable oil as needed, 2 teaspoons soy sauce, salt and sugar to taste, 1 tablespoon each minced scallion and ginger.
Instructions
1. Place the dried shrimp in a bowl, cover with boiling water and soak until softened, then remove any impurities and rinse clean, reserving the soaking liquid; cut the eggplant into irregular chunks (rolling cut), soak in fresh water briefly, then drain and set aside.
2. Place a wok over medium heat, add 3 tablespoons of vegetable oil and heat until hot. Add minced scallions and ginger, stir-frying until fragrant. Add the eggplant pieces and rehydrated dried shrimp, stir-fry for about 2 minutes. Then add soy sauce, salt, sugar, and the water used to soak the dried shrimp, stirring well to combine. Reduce heat to low, cover, and braise for 10 minutes before serving.