2 med. eggplants
3/4 c. basic Chinese vegetable stock or water
2 cloves garlic, chopped
2 tsp. finely chopped fresh ginger
1 tbsp. chopped fresh coriander

Cut eggplants in half lengthwise, then into thin strips. Bring stock to the boil and stir fry eggplant strips with garlic and ginger for 2 minutes. Drain and allow to cool. Garnish with fresh coriander and serve.