3 makes
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Chinese Eggplant with Garlic Sauce
2 serving
Ingredients
Instructions
Instructions
1.
In a small bowl, whisk together the soy sauce, sugar, vinegar, wine, and sesame oil; set aside.
5 minutes
2.
2.
Heat 1 Tbsp. peanut oil in a large pan over medium heat. Add eggplant and stir fry until the edges are golden brown and center is tender.
1 minute
3.
3.
Transfer eggplant to a plate and add remaining peanut oil to pan. Add garlic, ginger, and chiles; cook until aromatic.
2 minutes
4.
4.
Return eggplant to pan along with scallions, tossing to incorporate. Pour in sauce and stir fry until vegetables are coated.
Comments
Made a double batch in two batches. Omitted green onion; used 1/4 tsp. red chile flakes instead of red chiles; used grated galangal instead of ginger; used regular rice wine vinegar. This turned out very well. The eggplant is very creamy and delicious served with rice.
Rekamanon Sept. 7, 2020, 12:02 a.m.
Make
Old
Made a double batch with ~650g eggplant, 60g garlic, and 20g galangal instead of ginger. Added about 1 Tbsp. minced green onion root left over from a separate recipe, a pinch of red pepper flakes instead of red chiles, and rice wine vinegar instead of Zhenjian vinegar.