Eggplant with Garlic Sauce
This is a tender Chinese eggplant stir fry dressed in a spicy garlic sauce. Ready in 20 minutes from start to finish.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 people 1x
- Category: Stir Fry
- Method: Pan Frying
- Cuisine: Chinese
Ingredients
Scale
- 2–3 long Japanese or Chinese eggplant, sliced in half lengthwise and chopped
- 2 tablespoons peanut oil
- 4 large cloves garlic, peeled and minced
- 1 tablespoon ginger, peeled and minced
- 2–3 Chinese dried red chilis, chopped
- 4 scallions, finely chopped on the bias
For the sauce:
- 2 tablespoons soy sauce
- 2 teaspoons granulated sugar
- 1 tablespoon chinkiang vinegar
- 1 tablespoon shaoxing wine or dry sherry
- 1 teaspoon sesame oil
Instructions
- Whisk all the ingredients for the sauce into a bowl and set aside.
- In a large pan over medium high heat, add 1 tablespoon peanut oil and eggplant. Stir fry for a few minutes (about 5 minutes) until the sides are golden brown and the center is tender.
- Transfer eggplant to a plate and add remaining 1 tablespoon peanut oil to the pan. Add garlic, ginger, red chilis and cook for 1 minute.
- Add eggplant and scallions, toss and pour the sauce. Stir fry for 1 minute, until all the vegetables are coated.
- Turn the heat off and serve with white or brown rice.
Notes
Leftovers: Store the leftovers in an airtight storage container and refrigerate for up to 3 days.
Nutrition
- Serving Size: 2
- Calories: 194
- Sugar: 6.2g
- Sodium: 883.8mg
- Fat: 16.5g
- Saturated Fat: 1.4g
- Unsaturated Fat: 5g
- Carbohydrates: 10.1g
- Fiber: 1.7g
- Protein: 2.2g
- Cholesterol: 0mg
Keywords: Recipe, Chinese, vegetarian, vegan, stir fry
Find it online: https://pickledplum.com/eggplant-garlic-sauce/
