Eggplant with Spicy Garlic Sauce
This simple Eggplant with spicy garlic sauce stir fry is ready in minutes. Packed with bold flavor, serve with rice alongside chicken or fish for a delicious meal.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- canola oil
- 4 medium Asian eggplants, stems removed and cut into 1-inch pieces
- 3 tablespoons chili garlic sauce
- 3 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons water
- 1 teaspoon brown sugar
- 1 thumb-size ginger, peeled and minced
- 2 green onions, chopped
Instructions
- 1
In a wide pan over medium heat, heat about 2 tablespoons of oil.
- 2
Add eggplant in a single layer and cook, turning as needed, until lightly browned. With a slotted spoon, remove from the pan and drain on paper towels.
- 3
In a bowl, combine chili garlic sauce, soy sauce, balsamic vinegar, water, and brown sugar. Whisk together until blended.
- 4
In the pan over medium heat, add and heat another 1 tablespoon of oil as needed.
- 5
Add ginger and cook, stirring regularly, until fragrant.
- 6
Add eggplants and green onions and cook for about 30 seconds, stirring regularly.
- 7
Add chili garlic sauce mixture and bring to a boil. Continue to cook for about 2 to 3 minutes or until the sauce is reduced.
- 8
Season with salt to taste. Serve hot.