Ingredients for 3 Serving:

10.5 oz Eggplant

3.5 oz Ground Pork

1 Tbsp Minced Garlic

1 Tbsp Minced Ginger

Seasoning:

2 Tbsp & 1 tsp Soy Sauce

1 Tbsp Vegetable Oil

1 Cup Water

PROECURE:

1. Marinate ground port with 2 Tbsp soy sauce in a bowl for 10 minutes.
2. Rinse eggplants, cut into halves and then strips
3. Heat the wok with vegetable oil to stir fry garlic and ginger, then add the season ground pork and 1 tsp of soy sauce and stir fry it.
4. Add eggplants and mix well. Pour 1 cup of water into work, stir the materials, covering the wok and let it stew over low heat for several minutes unit it is softened.

Note:

Tbsp: Tablespoon

tsp:  Teaspoon

Kōbwebweien Iiōk in ñan tarring 3 armej:

10.5 oz Eggplant

3.5 oz Kanniōkin Piik

1 Tbsp Minced Kaalik

1 Tbsp Minced Jinja

Kare ko:

2 Tbsp & 1 tsp Joiu

1 Tbsp Kriij dān

1 lab Aebōj

Kilen iiok:

1. Ilowaan juon bool, kāreik 2 Tbsp. joiu im iiōke ippān kanniōkin piik eo im joone iomwin 10 minit.
2. Kwal eggplant ko, kajimettani im mwijti ñan jet mōttan ko raidit im aetok.
3. Tile jitoob eo im lutōk 1 Tbsp in kiriij dan ilo wok eo, kobaikwaj kaalik ko im jinja ko im biraeiki mae iien eo ewalok nāmān. Kobaiki kanniōkin piik eo im 1 tsp in joiu nan iiōk eo im poktake ilo am biraeiki.
4. Kobaiki eggplant ko im poktake. Lutōk 1 kab in aebōj ñan wok eo, poktake im kaliboboik wok eo im kōtlok an kōmat. Enjab kanooj kajoor kijeek eo mae iien epidodo eggplant ko.