Chinese Eggplant in Garlic Sauce
Experience the exquisite flavors of Chinese Eggplant in Garlic Sauce, a dish that blends the creamy texture of eggplant with a robust garlic sauce, perfect for health-conscious meal planners.
Ingredients
Main ingredients
- 2 pieces Chinese eggplants Slice into bite-sized pieces.
- 2 tablespoons vegetable oil For frying.
- 4 cloves garlic, minced Enhances the sauce flavor.
- 1 tablespoon ginger, minced Brightens the dish.
- 3 tablespoons soy sauce Adds savory depth.
- 1 tablespoon oyster sauce Enriches the flavor.
- 1 tablespoon sugar Balances the flavors.
- 1 tablespoon cornstarch To thicken the sauce.
- 2 tablespoons green onions, chopped For garnish.
- 2 cups cooked rice or noodles For serving.
Instructions
Preparation
- Slice the Chinese eggplants into bite-sized pieces, preferably diagonally.
- Peel and mince the garlic and ginger.
- Prepare a cornstarch slurry by mixing cornstarch with a little water.
- Set all your ingredients within reach.
Cooking
- Heat vegetable oil in a large skillet over medium-high heat.
- Add minced garlic and ginger to the pan and stir-fry for 30 seconds.
- Introduce the sliced eggplant and cook for 5–7 minutes, stirring frequently.
- Pour in soy sauce, oyster sauce, and sugar. Stir until eggplant is well-coated.
- Add cornstarch slurry and stir continuously for 1–2 minutes until the sauce thickens.
Serving
- Remove the skillet from heat and let it sit for a minute.
- Transfer eggplant to a serving platter or bowls.
- Garnish with chopped green onions and serve warm over rice or noodles.
Notes
This dish can be meal prepped and stored in airtight containers for up to 4 days. You can freeze it for up to 3 months.