Stir-fry Japanese Eggplant with X.O Sauce

When we was Cameron Highland,I bought 2 kilos of Japanese eggplant at the vegetable farm on our way home.My mom said the Japanese eggplant sold in Cameron Highland price is not cheaper than the price sold at the wet market she frequent visit.Anyway,I don't mind getting it because the Japanese eggplant look so fresh,huge and long.I rarely seen this kind of eggplant in States.I suggested to my mom that I would like to make Eggplant in Garlic Sauce using Lee Kam Kei ready garlic sauce but there is no LKK garlic sauce handy at home. The only sauce available is X.O sauce..Cooking Japanese Eggplant with X.O.sauce is not bad at all..If you have not try X.O sauce yet,you should try it today!! It's ideal to try it with eggplant..

Ingredients:


1 kilo Japanese eggplant(about 2 eggplant)washed and cut small about 1x2 inch
2 red chili pepper,sliced
2-3 cloves garlic,peeled and minced
2 tbsp X.O sauce
1 tbsp sugar
salt to taste
1 tbsp chili paste or chili boh*optional"
1/2 cup oil


Method:

1:Heat oil in wok or large skillet at high heat.Slowly toss in cut eggplant into the hot oil,stir well.Cook for about 5 minutes,then use a hole scoop to dish out into clean running water.The reason is to remove excess oil.Or just leave it as it's if you don't mind having extra oil.

2:Heat a skillet with 2 tbsp oil and garlic at medium heat.Fry garlic for 30 seconds then add in X.O sauce and chili paste,stir well for 3 minutes before toss in the cooked eggplant,sugar,cut chili pepper and salt.Toss all the ingredients well for another 2 minutes,check the seasoning.

3:Dish out and serve warm with steamed white rice.