Chinese•quick
Chinese Eggplant with Garlic Sauce
This is a tender Chinese eggplant stir fry dressed in a spicy garlic sauce. Ready in 20 minutes from start to finish.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 to 3 long Japanese or Chinese eggplant, sliced in half lengthwise and chopped
- 2 tablespoons peanut oil
- 4 large cloves garlic, peeled and minced
- 1 tablespoon ginger, peeled and minced
- 2 to 3 Chinese dried red chilis, chopped
- 4 scallions, finely chopped on the bias
- 2 tablespoons soy sauce
- 2 teaspoons granulated sugar
- 1 tablespoon chinkiang vinegar
- 1 tablespoon shaoxing wine or dry sherry
- 1 teaspoon sesame oil
Instructions
- 1
Whisk all the ingredients for the sauce into a bowl and set aside.
- 2
In a large pan over medium high heat, add 1 tablespoon peanut oil and eggplant. Stir fry for a few minutes (about 5 minutes) until the sides are golden brown and the center is tender.
- 3
Transfer eggplant to a plate and add remaining 1 tablespoon peanut oil to the pan. Add garlic, ginger, red chilis and cook for 1 minute.
- 4
Add eggplant and scallions, toss and pour the sauce. Stir fry for 1 minute, until all the vegetables are coated.
- 5
Turn the heat off and serve with white or brown rice.