Option A: Steaming. Boil the water first then place the eggplant chunks into the steamer. Cook for 3-4 mins. Discard any water.
Option B: Using a microwave. Place the eggplant chunks evenly on a plate in a single layer. Microwave on full power for 2 minutes. You'll need to cook them in two batches (see note 2).
Stir-fry the dish
Mix plum sauce, soy sauce, rice wine and water. Set aside.
Heat up oil in a wok (or a deep frying pan) over high heat. Add ginger and garlic, let it sizzle for 10 seconds or so. Then put the eggplant in. Stir from time to time until it becomes a little brown.
Turn the heat down to low. Pour the sauce then sprinkle scallions and chilli over the aubergine. Stir until the eggplant is evenly coated with the sauce. Serve immediately with plain rice.
1. The pre-cooking time may vary depends on the type and the cut size of the aubergine. Please feel free to adjust it accordingly. 2. I use an 800-watt microwave for this recipe. If your microwave has a different wattage, this link "Microwave Timing Conversion Charts" might be useful.
Stir-fried eggplant with plum sauce (苏梅酱茄子) by Red House Spice