1. Cut the Chinese cabbage into pieces and wash.
2. Cut the eggplant into thick strips and soak in light salt water to prevent oxidation.
3. Heat up a pan and saute the minced garlic.
4. Add shacha sauce and sauté until fragrant.
5. Add eggplant and fry until slightly soft
6. Add Chinese cabbage and stir well, cover and cook until soft.
7. Add oyster sauce and continue to stir well.
8. Sweet and delicious.
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