Sautéed Chinese Eggplant in Garlic Sauce: 3 Bold Flavors
Sautéed Chinese Eggplant in Garlic Sauce is a quick stir-fry dish featuring tender Chinese eggplant cooked with garlic, soy sauce, and a lightly thickened savory sauce.
Ingredients
2 Chinese eggplants cut into strips
2 tablespoons vegetable oil
4 cloves garlic minced
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
½ cup water
1 teaspoon cornstarch
1 teaspoon sesame oil
2 green onions chopped
Salt to taste
Instructions
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Cut eggplants into strips and lightly salt them. Let rest for 10 minutes then pat dry.
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Mix soy sauce, rice vinegar, sugar, and water in a bowl.
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Mix cornstarch with a small amount of water to form a slurry.
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Heat vegetable oil in a wok or skillet over medium-high heat.
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Add eggplant and sauté until tender and lightly browned.
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Add minced garlic and cook briefly until fragrant.
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Pour in the sauce mixture and stir to coat the eggplant.
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Add the cornstarch slurry and cook until the sauce thickens.
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Drizzle sesame oil and mix gently.
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Garnish with chopped green onions and serve hot.
Notes
Chinese eggplant cooks quickly and absorbs sauce well, making it ideal for stir-frying.