Cooked - Easy Chinese Spicy Garlic Eggplant (30-min)

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Easy Chinese Spicy Garlic Eggplant (30-min)

2.0

1 lb Chinese eggplants ((or sub with Japanese eggplant or normal one will do) )

¼ cup cornstarch (for coating)

5 tbsp vegetable oil (or as needed)

10 dried red chilies (dried)

5 slices ginger (peeled)

1 green onion (finely chopped)

2 tbsp garlic (minced)

1 tbsp regular soy sauce

1 tbsp dark soy sauce

1 tbsp oyster sauce ((for a vegan version, sub with Vegetarian Stir Fry Sauce))

1 tbsp water

1 tsp Shaoxing Cooking Wine

1 tsp white granulated sugar

1 tsp rice vinegar (or white vinegar)

½ tbsp cornstarch

½ tsp crushed red chili flakes

In a small bowl, combine sauce ingredients and set aside.
Slice your unpeeled eggplant vertically into quarter long strips. Then cut the strips into 1.5-inch-long pieces. Transfer to a large bowl. Pour cornstarch over eggplant. Using your hands, coat chopped eggplant in cornstarch. Note: The cornstarch helps the sauce cling onto your eggplant.
In a wok or pan over medium high heat, add ¼ cup vegetable oil. Once oil is hot, add eggplant. Fry until 80% cooked. Remove from wok and set aside.
Reduce to low-medium heat, add 1 tbsp of oil along with dried red chilies, ginger, and green onions. Fry for 5-10 seconds.
Add back in eggplant. Pour sauce overtop.
Gently and quickly toss until eggplant is coated in sauce. Remove off heat and enjoy!

Course🍽️Main Course

Diets🥕Vegetarian...

Category🥬Vegetable Dish

Cuisine🇨🇳Chinese

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 88 weeks ago

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