Eggplant with Garlic Sauce
Tender stir-fried eggplant in a savory, slightly spicy garlic sauce. A popular Sichuan dish that's flavorful and satisfying.
Ingredients
- 1 lb Chinese eggplant, cut into strips
- 2 tbsp vegetable oil
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 3 scallions, chopped
- 1/2 tsp red chili flakes
- 2 tbsp soy sauce
- 1 tbsp Chinese black vinegar
- 1 tsp sugar
- 1 tsp cornstarch, mixed with water
- 2 tbsp water, for cornstarch slurry
- 1/2 tsp sesame oil
- 1 cup cooked rice, for serving
Instructions
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1
Cut 1 lb Chinese eggplant into strips about 3 inches long and 1/2 inch thick.
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2
In a small bowl, mix together 2 tbsp soy sauce, 1 tbsp Chinese black vinegar, 1 tsp sugar, and 1 tsp cornstarch dissolved in 2 tbsp water.
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3
Heat a wok or large skillet over high heat. Add 2 tbsp vegetable oil and swirl to coat the pan.
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4
Add the cut into strips Chinese eggplant and stir-fry for about 5-7 minutes until softened and slightly browned. Remove from wok and set aside.
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5
In the same wok, add a bit more oil if needed. Add 4 minced garlic cloves, 1 tbsp minced fresh ginger, white parts of 3 chopped scallions, and 1/2 tsp red chili flakes. Stir-fry for 30 seconds until fragrant.
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6
Return the eggplant to the wok. Pour in the sauce mixture and stir quickly to coat the eggplant.
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7
Cook for another 2-3 minutes until the sauce thickens and coats the eggplant evenly.
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8
Turn off the heat and drizzle with 1/2 tsp sesame oil. Garnish with green parts of the scallions.
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9
Serve hot over 1 cup for serving cooked rice.