Description
A simple recipe for tender Chinese eggplant coated in a savory garlic sauce.
Ingredients
Scale
- 2 large Chinese eggplants
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons vegetable oil
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
- Cut the eggplants into 1-inch thick pieces.
- Mix soy sauce, dark soy sauce, rice vinegar, sugar, and sesame oil in a small bowl for the sauce base.
- Heat vegetable oil in a wok or large skillet over medium-high heat.
- Add eggplant pieces and stir-fry until tender and slightly browned, about 5-7 minutes. Remove eggplant and set aside.
- Add minced garlic and ginger to the wok and stir-fry for 30 seconds until fragrant.
- Pour in the prepared sauce base and bring to a simmer.
- Mix cornstarch and water in a small bowl to create a slurry.
- Stir the slurry into the simmering sauce and cook until the sauce thickens.
- Return the cooked eggplant to the wok and toss to coat evenly with the sauce.
- Serve immediately.
Notes
- You can steam the eggplant instead of stir-frying for a softer texture.
- Adjust the amount of sugar to your taste preference.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Side Dish
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6
- Sodium: 650
- Fat: 9
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 4
- Protein: 3
- Cholesterol: 0
Keywords: Chinese eggplant, garlic sauce, stir-fry, Asian eggplant, vegetarian side