Chinese braised eggplant

Cut the long eggplant into strips, leaving the skin on.

Toss with about half a teaspoon of salt so it is evenly seasoned; eggplant tastes extremely plain if it is not seasoned properly.

Rest 20 minutes, until the eggplant starts getting wet and changing colour; it is then ready to fry.

Cut the chilies into small chunks, mince two tablespoons of garlic and one tablespoon of ginger, and dice scallion and cilantro for garnish.

Mix the sauce: one tablespoon of the minced garlic, two teaspoons light soy sauce, one teaspoon dark soy sauce, one teaspoon sugar, one teaspoon black vinegar, one teaspoon cornstarch and three tablespoons of water.

Heat enough vegetable oil in the wok over medium heat; do not add the eggplant to cold oil. Test with one piece - a lot of bubbles means it is ready.

Fry the eggplant a few minutes until soft, then take it out and set aside.

Leave one tablespoon of oil in the wok and stir fry the ginger, garlic and chilies until fragrant.

Pour in the sauce and stir fry for one minute, until it thickens slightly.

Return the eggplant and mix. Do not cook it long, it is already fried. Turn off the heat once the sauce is almost gone.

Garnish with spring onion and coriander.