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Yu Xiang Qie Zi
spicy fried aubergine

500 gr long aubergine / eggplant
1 tsp salt
3 tbsp oil
3 tbsp kecap asin
3 cloves garlic
3 cm ginger
1 tbsp hoisin sauce
1 tsp sesame oil
3 spring onions
2 tbsp chili /red bean paste
2 tbsp rice vinegar

cut the eggplants in 5 cm long thin pieces and sprinkle salt ont them. Let it drain for 1 hour and rinse and dry. Chop the ginger and the garlic very fine and the spring onions fine. Mix the kecap, the garlic, the ginger, the hoisin sauce, the sesame oil, the spring onions, the bean paste and the rice vinegar well.
Heat in a wok the oil and fry the eggplants for 5 minutes. Then add the made sauce and fry it for 1 minute then serve.

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