I took this image from the Internet because my photo at the end isn't so good. It tasted great, though.
紫茄韭菜 (Zi Qie Jiu Cai) Purple Eggplant & Chinese Chives
Chinese chives—also called garlic chives—are a common ingredient in Chinese cooking.
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3 cups eggplant
¾ cup Chinese chives
3 cloves garlic
2 tablespoons oil
¼ cup water
1 tablespoon soy sauce
1½ tablespoons soy sauce paste
½ tablespoon black vinegar
Cut the eggplant into long sections, then each section into slices.
Slice the Chinese chives into pieces; mince the garlic.
Add oil to the pan.
Stir-fry the garlic and light-colored parts of the Chinese chives until fragrant.
Add eggplant and stir lightly.
Add the water, cover, and lightly boil until the eggplant is tender.
Add the soy sauce and soy sauce paste. Add the darker parts of the Chinese chives. Stir gently and evenly.
Drizzle the black vinegar along the rim of the pan and mix in when serving.
This was actually the first dish I made from my newly acquired Taiwanese cookbook, before the Chicken with Silver Sprouts. I'm sure I'll make it again because I just love eggplant cooked this way and served over rice.This recipe is from The Best-loved Everyday Dishes: Mastering the Culinary Art in One Cookbook by Cecilia Hong Baiyang.
這個食譜是從最想學會的家常菜：從小菜到主食一次學透透 作者:洪白陽 (CC老師) 來的.