Hot & Sour Eggplant | New Zealand

Ingredients

• 1 ½ cups white rice
• 3 tbsp oil
• 2 eggplant, sliced into 6cm long and 2cm wide batons
• 4 cloves garlic, crushed
• 3cm fresh ginger, grated
• 2 tbsp Lee Kum Kee Chiu Chow Style Chilli Oil
• 1 tbsp Lee Kum Kee Gluten Free Soy Sauce
• 2 tbsp white vinegar
• 1 tbsp black vinegar (or balsamic vinegar)
• 2 tsp sugar
• 2 tsp cornflour
• ¼ cup water
• ½ handful coriander