This dish features tender Chinese eggplant cooked in a savory and slightly spicy garlic sauce. It's a flavorful and satisfying vegetarian option that's perfect as a side dish or main course served with rice.
Preparation time
10min
Cooking time
15min
Ingredients
4 Servings
- 2 Chinese eggplants
- 1 tablespoon cornstarch
- 4 garlic cloves
- 1 tablespoon ginger
- 2 green onions
- 0.5 teaspoon red pepper flakes
- 1 tablespoon rice vinegar
- 3 tablespoons soy sauce
- 1 tablespoon sugar
- 2 tablespoons vegetable oil
- 3 tablespoons water
Directions
Step 1
Cut the eggplants into bite-sized pieces.
Step 2
In a small bowl, mix soy sauce, rice vinegar, sugar, cornstarch, and water. Set aside.
Step 3
Heat the vegetable oil in a large pan over medium-high heat.
Step 4
Add the minced garlic and ginger, and cook until fragrant, about 1 minute.
Step 5
Add the eggplant pieces to the pan and stir-fry until they begin to soften, about 5-7 minutes.
Step 6
Pour the sauce mixture over the eggplants and stir to coat evenly.
Step 7
Cook for another 3-5 minutes until the sauce has thickened and the eggplants are tender.
Step 8
Garnish with chopped green onions and red pepper flakes before serving.