Chinese Eggplant Stir Fry
This Chinese Eggplant recipe features tender eggplant tossed in a rich, savory sauce that’s perfect over steamed rice. Simple to make and full of flavor, it’s a weeknight favorite that never disappoints.
Ingredients
- 1 eggplant
- 1/2 tsp salt
- 1 tbsp cornstarch
- 1 tbsp neutral oil
- 1 stalk green onion
- 3 tsp garlic
- 1/3 tsp salt
- 1/3 tsp sugar
- 1/2 tsp oyster sauce
- 2 tsp light soy sauce
- 3 tsp water
- 3 tsp red chili pepper
Instructions
- 1
Slice the eggplant into equal parts, approximately four inch stalks. Sprinkle with salt, mix, and let it sit for five minutes. You'll see the eggplant sweat. Pat dry or squeeze the eggplant with your hands to get all the water out.
- 2
After the eggplant is completely dry, sprinkle cornstarch over it and toss or mix until the eggplant is evenly coated with a thin layer of cornstarch. Let it rest.
- 3
In the meantime, mix the ingredients for the sauce.
- 4
Stir fry the eggplant with neutral oil until soft. Add in the sauce and cook until well mixed.
- 5
Sprinkle with some green onion and serve over rice. Enjoy!