Description
A quick and delicious recipe for sautéed Chinese eggplant in garlic sauce, perfect as a side dish or a main course.
Ingredients
- 2 medium Chinese eggplants (about 1 pound), cut into 2-inch pieces
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish, optional)
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant, being careful not to burn them.
- Add the cut eggplant to the skillet. Stir-fry for about 5-7 minutes, or until the eggplant is tender and slightly browned.
- In a small bowl, whisk together the soy sauce, rice vinegar, sugar, sesame oil, and red pepper flakes (if using). Pour this sauce over the eggplant in the skillet.
- Stir well to coat the eggplant in the sauce. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly and the eggplant to absorb the flavors.
- Remove from heat and garnish with chopped green onions and sesame seeds if desired. Serve hot.
Notes
- For a spicier dish, increase the amount of red pepper flakes or add a splash of chili oil.
- You can add protein such as tofu, chicken, or shrimp to make it a complete meal. Simply cook the protein first, then add the eggplant and sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Sauté
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg