Garlic Sauce Chinese Eggplant Recipe
A quick and delicious recipe for sautéed eggplant with a flavorful garlic sauce.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 lb Chinese eggplant Cut into bite-sized pieces
- 4 tbsp soy sauce For a richer flavor, use dark soy sauce
- 3 tbsp vegetable oil Can substitute with sesame oil for added flavor
- 5 clove garlic Minced for better flavor release
- 1 tbsp cornstarch To thicken the sauce
- 1 cup water Used for making the sauce
- 1 tbsp rice vinegar For a slight tang
- 1 tbsp sugar Helps balance the flavors
Instructions
Preparation Steps
- Start by heating the vegetable oil in a large skillet over medium heat.
- Add the minced garlic and sauté for about 30 seconds until fragrant.
- Stir in the eggplant and cook for 5-7 minutes until tender, stirring occasionally.
- In a small bowl, mix the soy sauce, water, rice vinegar, sugar, and cornstarch.
- Pour the sauce over the eggplant and cook for an additional 5 minutes until the sauce thickens.
- Serve hot and enjoy as a side or over rice.
Notes
For extra flavor, add some chopped green onions as a garnish before serving.