Name: Chinese Eggplant with Garlic Sauce (红烧茄子)
Yield: 2 to 4
Ingredients: 2 (10 oz. / 300 g) small Chinese long eggplant , chopped to bite-size pieces (*Footnote 1); 1 teaspoon salt; 1 tablespoon cornstarch; Sauce (*footnote 2):; 1 tablespoon light soy sauce (or soy sauce); 1 tablespoon water; 1/2 teaspoon dark soy sauce (*see footnote 3); 2 teaspoons sugar; 1 teaspoon cornstarch; Stir-fry:; 2 1/2 tablespoons peanut oil (or vegetable oil); 1 teaspoon ginger , minced; 3 cloves garlic , chopped

Ingredients

(Servings: 2 to 4)

2 (10 oz. / 300 g) small Chinese long eggplant , chopped to bite-size pieces (*Footnote 1)

1 teaspoon salt

1 tablespoon cornstarch

1 tablespoon light soy sauce (or soy sauce)

1 tablespoon water

1/2 teaspoon dark soy sauce (*see footnote 3)

2 teaspoons sugar

1 teaspoon cornstarch

2 1/2 tablespoons peanut oil (or vegetable oil)

1 teaspoon ginger , minced

3 cloves garlic , chopped

Chinese Eggplant with Garlic Sauce (红烧茄子)

Ingredients

Sauce (*footnote 2)

Stir-fry

Steps

Nutrition Facts

Comments

Chinese Eggplant with Garlic Sauce (红烧茄子)

Ingredients

Sauce (*footnote 2)

Stir-fry

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts