Ingredients
300 g (about 10.5 oz) cooked rice, 200 g (about 7 oz) eggplant, 40 g (about 1.4 oz) meat sauce.
Seasonings
Chopped scallions, minced ginger, minced garlic, a small amount of water starch and sesame oil each, 1 teaspoon each of chili sauce, sugar, and white vinegar, 1 cup of braising liquid, and 1 tablespoon of vegetable oil.
Steps
1. Wash the eggplant, cut into sections, then slice into long strips. Briefly deep-fry in hot oil, then remove and drain. Place the rice in a large bowl.
2. Heat vegetable oil in a wok or pan, first add minced garlic, minced ginger, and ground meat sauce, stir-frying until fragrant. Then add chili sauce, sugar, braising liquid, and eggplant, letting it braise briefly. Thicken with a cornstarch slurry, then add white vinegar and sesame oil, stir-frying briefly. Sprinkle with chopped scallions, remove from heat, and serve over rice.