Brown Braised Eggplant
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- 1 lb. eggplant, cut into strips
- 1 Tbsp. Lee Kum Kee minced ginger
- 1 Tbsp. Lee Kum Kee minced garlic
- 1 Tbsp. rice wine
- 1 Tbsp. cooking oil
- chopped green onion as desired
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- 2 Tbsp. Lee Kum Kee Premium Oyster Flavored Sauce
- 1 tsp. Lee Kum Kee Pure Sesame Oil
- ½ tsp. sugar
- 1 tsp. cornstarch
- 4 Tbsp. water
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Deep-fry eggplant until golden. Drain and set aside.
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Heat oil and saut? ginger and garlic. Add eggplant and drizzle with rice wine.
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Stir in sauce mix and green onion until thickened. Serve.
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Chicken Mushroom and Tomato Omelet
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Chinese Smashed Cucumbers
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