Chinese Eggplant with Garlic Sauce
A flavorful and aromatic dish featuring tender Chinese eggplant stir-fried with a savory garlic sauce, perfect for any occasion.
Ingredients
Main Ingredients
- 10 oz Chinese eggplant Choose slender, glossy specimens with a firm skin.
- 1 tsp salt Used to draw out moisture and enhance flavors.
- 1 tbsp cornstarch Creates a light coating for the eggplant.
- 2 1/2 tbsp peanut oil (or vegetable oil) High smoke point oil, ideal for stir-frying.
- 1 tsp ginger, minced Adds warmth and spice.
- 3 cloves garlic, chopped The aromatic cornerstone of this dish.
Sauce Ingredients
- 1 tbsp light soy sauce Adds savory umami depth.
- 1 tbsp water Helps balance the sauce's consistency.
- 1/2 tsp dark soy sauce Imparts deeper color and richer flavor.
- 2 tsp sugar A hint of sweetness to contrast savory notes.
- 1 tsp cornstarch Thickens the sauce for a luscious texture.
Instructions
Preparation
- Toss the chopped Chinese eggplant with salt and cornstarch in a large bowl. Allow to sit for about 10 minutes.
Sauce Preparation
- In a separate bowl, whisk together light soy sauce, water, dark soy sauce, sugar, and cornstarch until smooth.
Cooking
- Heat peanut oil in a large wok or sauté pan until it shimmers.
- Add the salted eggplant to the hot oil and stir-fry for 5 to 6 minutes until golden brown.
- Stir in minced ginger and chopped garlic, cooking for about 30 seconds.
- Pour the prepared sauce over the eggplant and toss gently. Cook until the sauce thickens, about 2-3 minutes.
- Serve immediately over rice.
Notes
Serve as a side dish or pair with protein like tofu or shrimp. Great for weeknight dinners or festive occasions.