Monique Nolan
@mo_no
Sautéed Chinese Eggplant in Garlic Sauce
This Sautéed Chinese Eggplant in Garlic Sauce is a flavorful and easy-to-make dish that highlights the tender texture of eggplant combined with a savory garlic sauce. Perfect as a side dish or a main vegetarian meal, it's sure to please everyone at the table!
Details
- Cuisine:chinese
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:9
- Views:5
Recipe Information
- Prep time15 min.
- Cook time15 min.
- Total time30 min.
- Servings6
Ingredients
- 3 tablespoons
- 4, halved lengthwise and cut into 1-inch half moons
- 1 cup
- 3 tablespoons, or to taste
- 1 tablespoon, or to taste
- 2 tablespoons
- 2 tablespoons
- 5 teaspoons, or to taste
- 1 teaspoon
Cooking Instructions
Follow our step-by-step guide on how to make Sautéed Chinese Eggplant in Garlic Sauce.
Step 1
Begin by heating canola oil in a large skillet over high heat, creating a sizzling base for your dish.
Step 2
Next, introduce the halved eggplants to the skillet, stir-frying them for about four minutes until they soften and take on a golden hue.
Step 3
Once they’re tender, pour in some water, then sprinkle in garlic powder and crushed red pepper flakes for a flavor kick.
Step 4
Stir everything together, cover the skillet, and let it simmer until the water is absorbed, allowing the eggplants to soak up those delicious flavors.
Step 5
While the eggplant cooks, whisk together soy sauce, oyster sauce, sugar, and cornstarch in a small bowl until the mixture is smooth and the sugar and cornstarch dissolve completely.
Step 6
When the water has evaporated, pour this savory sauce over the eggplant, ensuring each piece is well-coated.
Step 7
Keep cooking for a few more minutes until the sauce thickens beautifully, then remove from heat.
Step 8
Serve this delightful dish warm, and enjoy the rich, savory flavors that dance on your palate.