Cut all vegetables into even pieces.
In a heated wok add peanut oil, once oil is heated stir‐fry eggplant for approximately 5 minutes.
Add rice wine, baby choysum and spring onion. Stir together.
Stir in fish sauce and sweet soy sauce.
Remove from heat and serve.
To serve: eat on its own or with white rice.
1kg lebanese or Chinese eggplant
1 bunch spring onions
1 bunch baby choy sum
2 Tablespoons shaoxing (Chinese rice wine)
2 Tablespoons sweet soy sauce
1 Tablespoon fish sauce
2 Tablespoons peanut oil