Chinese Eggplant With Spicy Garlic Sauce
Rich with umami flavors and vibrant colors, this Eggplant Stir-Fry recipe is a delightful combination of tender eggplant strips, aromatic garlic, spicy chile pepper, and zesty black vinegar. A quick and easy dish that packs a punch, perfect for when you crave a taste of the exotic.
— Constant Cookbook
Ingredients
- 2 tablespoons cooking oil, divided
- 3 small eggplants cut into long strips
- 2 cloves garlic, finely minced
- 1 red chile pepper, finely diced
- 1 tablespoon ginger, finely minced
- 1 stalk green onion, chopped
- 1 tablespoon soy sauce
- 1 tablespoon black vinegar
- 1/2 teaspoon sugar
Instructions
- In a wok or saucepan over high heat, add 1 tablespoon of the cooking oil and swirl to coat wok. When wok is hot, add eggplant in a single layer. Cook 2 minutes and flip over each piece so they cook evenly. Cook another 2-3 minutes, flipping occasionally.The egg plant should have changed in color, the skin wrinkled and the flesh soft.
- Push eggplant aside in wok and add 1 tablespoon cooking oil. Add garlic, red chile peppers, ginger and green onion. Stir these aromatics until they become fragrant. Combine aromatics with eggplant and stir fry for one minute. Add soy sauce, black vinegar and sugar and stir to combine all. Serve immediately.
Cook Time
10M
Prep Time
PT10M
Yield
4
Nutrition
- Calories: 161 kcal
- Carbohydrate Content: 22 g
- Protein Content: 4 g
- Fat Content: 7 g
- Sodium Content: 260 mg
- Fiber Content: 10 g
- Sugar Content: 13 g
- Serving Size: 1 serving
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