2 Chinese eggplant, sliced at an angle
1 yellow or red bell pepper, cubed
1 red chili
7 shrimp, cut into thirds
3 cloves garlic, minced
1 shallot, sliced
1 tbsp black bean sauce
1 tbsp oyster sauce
1/4 tsp sugar
- In a wok, heat about 2 tbsp oil and pan fry the eggplant till its lightly browned, turning over frequently. Take it out and set aside. Add more oil if needed.
- Add another 2 tbsp of oil and saute the garlic and shallot. Add in the shrimp. Cook for a minute or two. Add in the bell pepper and eggplant, black bean sauce and oyster sauce. Stir well.
- Add little water and cook for couple of minutes. Stir in the sugar and taste for seasoning. Add more oyster sauce if needed. Dish out and sprinkle with spring onion.