2 medium eggplants (peeled &cut into 1/4-inch strips)
1 tbsp minced ginger
3 tbsp vegetable oil
1/4 tsp hing
1 green chili (minced)
1 tsp mustard powder
1/3 cup water
1 tbsp Chinese sesame oil
1 tbsp turbinado sugar
1 1/2 tsp salt
1 1/2 tsp lemon juice
1 1/2 tbsp Soya sauce
1 tsp cornstarch

Spicy Eggplant

1. In wok heat oil, add ginger, hing, green chili, and mustard powder.
2. Add eggplant, cover and fry on high heat for 15 minutes, stirring occasionally.
3. In small bowl combine water, sesame oil, sugar, salt, lemon juice, Soya sauce and cornstarch.
4. Add this sauce to eggplant mixture and fry for 1 minute.
5. Garnish with parsley or Chinese parsley leaves. Serve hot.