Number of serving: 2
Preparation time: 6 minutes
Cooking time: 15 minutes
225g Egg plant, rinse and cut into strips
19g Dried shrimps, rinse, soak in water until soft, finely chopped
1 teaspoon light soy source
2 tablespoon oil
Arrange egg plan on a serving plate and steam for 12 minutes. Heat
the oil in a wok. Stir fry dried shrimps for 3 minutes or until
fragrant. Pour the dried shrimps and hot oil onto the eggplants. Add
light soy source and serve.
Don not stack the eggplant strips too high when steaming.
Otherwise, those in the middle layers may not be cook thoroughly.
Egg plant contain vitamin C and glucose, help maintain the fine blood