Chinese Eggplant with Garlic Sauce
This dish features tender, velvety Chinese eggplant enveloped in a rich garlic sauce that is both aromatic and savory, making it a fantastic weeknight meal.
Ingredients
Main ingredients
- 10 oz Chinese eggplant Silky and tender, these eggplants have a subtle sweetness.
- 1 tsp salt Enhances the natural flavors of the eggplant.
- 1 tbsp cornstarch Helps create a crispy outer texture during stir-frying.
- 1 tbsp light soy sauce Adds a mild saltiness and depth of flavor.
- 1 tbsp water Balances the ingredients for a coherent sauce.
- 1/2 tsp dark soy sauce Provides a richer color and deeper taste.
- 2 tsp sugar Balances savory flavors and adds a hint of sweetness.
- 1 tsp cornstarch Used in the sauce to help thicken it.
- 2 1/2 tbsp peanut oil (or vegetable oil) Adds a deliciously rich flavor.
- 1 tsp ginger, minced Offers a refreshing, zesty note.
- 3 cloves garlic, chopped Infuses the dish with an irresistible aroma.
Instructions
Preparation
- Slice the Chinese eggplant into bite-sized pieces, sprinkle with salt and cornstarch, toss gently, and let sit for about 10 minutes.
Making the Sauce
- Whisk together the light soy sauce, water, dark soy sauce, sugar, and cornstarch until smooth.
Cooking
- Heat the peanut oil in a large wok over medium-high heat until shimmering.
- Add the salted eggplant and stir-fry for about 5-6 minutes until golden brown and tender.
- Add in the minced ginger and chopped garlic, sauté for about 30 seconds until fragrant.
- Pour the prepared sauce over the eggplant, toss gently to coat, and cook for another 2-3 minutes, or until the sauce thickens.
Serving
- Serve the Chinese Eggplant with Garlic Sauce over a bed of fluffy rice.
Notes
Select firm, shiny eggplants, and do not rush the salting process. Control heat carefully to avoid burning the garlic and ginger.