👉 Jump to Short Version of Recipe<\/a>\n\n\nMixing the ingredients for the marinade. Preparing eggplants and vegetables<\/h3>\n\n\n\n
Rinse and dry 500 g eggplant<\/strong>.<\/p>\n\n\n\nIn a deep bowl, mix 2 tbsp soy sauce<\/strong>, 1 tbsp oyster sauce<\/strong>, 1 tsp sesame oil<\/strong>, 1 tbsp sugar<\/strong> and \u00bd tsp salt<\/strong>.<\/p>\n\n\n\nAdd 2 tsp. starch<\/strong> and mix until smooth.<\/p>\n\n\n\nPeel the eggplant from the skin. Cut the eggplant into large slices about 1.5 cm (0.6 inches)<\/strong> thick.
Put the eggplant in a bowl and sprinkle with the remaining starch and mix. Make sure each slice is evenly coated.<\/p>\n\n\n\nPeel \u00bd of the yellow onion <\/strong>and slice into thin half rings, pole to pole method.<\/p>\n\n\n\nPeel and finely chop 3 garlic cloves<\/strong>.<\/p>\n\n\n\nSlice 2 stalks of green onion<\/strong> diagonally.<\/p>\n\n\n\nRemove any excess starch from the eggplants by placing them in a sieve or strainer and shaking them over the sink.<\/p>\n\n\n\n