Stir-fried Eggplant with Chili and Garlic

• 1 ½ tsp soy sauce
• 1 tbs oyster sauce
• 1 tsp caster sugar
• ⅓ cup vegetable oil
• 1 Graffiti eggplant, cut into 1 cm strips
• 2 cloves garlic, chopped
• 1-2 small red chilies, seeded and thinly sliced
• ⅓ cup coriander leaves, chopped
• Fresh coriander to garnish

1. To make the sauce, mix together the soy sauce, oyster sauce and sugar until well combined. Set aside.
2. Heat oil over a moderate heat in a wok or fry pan. Add eggplant and toss continually for 3-4 minutes until eggplant is cooked and lightly browned.
3. Add to the pan the garlic and chili and continue to toss for a further minute, or until the garlic has softened.
4. Reduce the heat slightly, pour in the sauce and stir well until the eggplant is coated in the sauce. Remove from the heat and toss in the chopped coriander.
5. Serve immediately, garnished with sprigs of fresh coriander.