Recipe: Eggplant with Garlic Sauce (Yu Xiang Qie Zi)

Eggplant with Garlic Sauce (Yu Xiang Qie Zi)

Serves 4

Ingredients

Method

2 Chinese Eggplants, Cut Into 2-inch Long Pieces

¼ cu Vegetable Oil

1 tbsp Minced Garlic

1 tbsp Minced Ginger

2 tbsp Soy Sauce

1 tbsp Chinese Black Vinegar (or Balsamic Vinegar)

1 tbsp Hoisin Sauce

1 tsp Sugar

½ tsp Crushed Red Pepper Flakes (optional)

½ cu Water

1 tbsp Cornstarch, Mixed With 2 Tbsp Water

2 Green Onions, Cut Into 1-inch Lengths

In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the eggplant pieces and cook for 5-6 minutes, or until they are tender and lightly browned. Remove the eggplant from the skillet and set it aside.

In the same skillet, add the minced garlic and ginger and cook until fragrant, about 1 minute.

Stir in the soy sauce, Chinese black vinegar, hoisin sauce, sugar, crushed red pepper flakes (if using), and water. Bring the mixture to a boil, then reduce the heat to low and simmer for 2 minutes.

Add the cooked eggplant back to the skillet, along with the cornstarch mixture. Cook for another 2-3 minutes, or until the sauce has thickened and the eggplant is heated through.

Stir in the green onions and cook for an additional 30 seconds.

Serve the eggplant with garlic sauce hot with steamed white rice.