Choose firm purple eggplant, remove stalk
and without peeling, cut into thumb size pieces.
Heat oil in frying pan until very hot. Put
eggplant in, turn heat to low, stir fry until it's soft for about 3
minutes. Then press eggplant, to squeeze out the excess oil. Remove
eggplant from pan and set aside.
Into the frying pan, add chopped garlic,
ginger and hot bean paste, stir for a few seconds. Add soy sauce, sugar,
salt and soup stock and bring to a boil. Add eggplant, cook about 1
minute until sauce is gone.
Add vinegar and sesame oil. Stir until
Sprinkle with chopped green onion. Mix
carefully and serve.