One Aubergine, 1/3 of bundle garlic, cooking oil 50ml, soya source 50ml, coriander 50g chopped as big flacks.
1. Bash the garlic to flat and soft with broad heavy duty knife, pick out the skins, use the back of the knife to make the garlic reasonably size chunks, put it in a small bowl or a cup, soak with the soy scours make sure all the garlic in the soy scours, leave it set at side.
2. Wash and dry the aubergine with kitchen towel make sure no dump left on aubergine. Break the aubergine by hand into long thin strips.
3. Put the oil into a wok non-stick, turn up the heat to full, once the oil hot put the aubergine in and turn heat down to medium high, stir as required make sure not burnt underneath and adjust the heat level accordingly, once the aubergine becoming soft pour the soaked garlic with soy source on the aubergine and stir, you might need to turn up the heat a little and keep stirring till the aubergine all soft and marinated with soy source nicely, turn off the heat and scatter the coriander over the aubergine. Serve on a plate and enjoy J