My mother has been making this Chinese eggplant dish for me since I was a child. It is so good! Chinese eggplants are skinnier, longer, and a lighter purple color. They are also a bit denser and hold up better when cooked. This dish is mildly spicy, but you can make it very spicy if you like!
Ingredients
- 3 tablespoons canola oil
- 4 Chineses eggplants , halved lengthwise and cut into 1-inch half moons
- 1 cup water
- 3 tablespoons garlic powder , or to taste
- 1 tablespoon crushed red pepper flakes , or to taste
- 2 tablespoons light soy sauce
- 2 tablespoons oyster sauce
- 5 teaspoons white sugar , or to taste
- 1 teaspoon cornstarch
Instructions
-
1
Heat oil in a large skillet over high heat. Cook and stir eggplant in hot oil until soft, about 4 minutes. Stir in water, garlic powder, and red pepper flakes. Cover and simmer until water is absorbed.
-
2
Meanwhile, whisk soy sauce, oyster sauce, sugar, and cornstarch together in a small bowl until sugar and cornstarch are dissolved.
-
3
Stir soy sauce mixture into eggplant until evenly coated; continue cooking until sauce has thickened.
Nutrition Facts
Per serving
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