Steamed eggplant with garlic and chilli

1. Wash the eggplant and cut into 5-6 cm long piece. spreads easily in a steamer. In a large pot or wok with water to bring to the boil. Cover for 10-12 minutes.
Garlic and ginger chop finely. If you are still keen on eating, chop finely ¼ peppers.
Bring eggplant out, let it cool, rinse with hands into thin strips. Place all the aubergines in a bowl, garlic and hot peppers.
Mix all the ingredients for the sauce together.
Heat oil in the wok, ginger and the sauce in the wok 2 sec. Roast. Then pour on the eggplant and garlic.
Mix everything well!