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Chinese Eggplant with Garlic Sauce

Chinese eggplant slices cooked with garlic, soy and oyster sauce, sugar, and chili flakes for a sweet and spicy side dish that doesn't skimp on flavor!
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Chinese
Calories: 187
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 3 tablespoons canola oil
  • 4 Chinese eggplants, halved lengthwise and cut into 1 inch half moons
  • 1 cup water
  • 3 tablespoons garlic powder
  • 1 tablespoon crushed red pepper flakes
  • 2 tablespoons light soy sauce
  • 2 tablespoons oyster sauce
  • 5 teaspoons white sugar
  • 1 teaspoon cornstarch

Method
 

  1. Heat oil in a large skillet over high heat. Cook and stir eggplant in hot oil until soft, about 4 minutes. Stir in water, garlic powder, and red pepper flakes. Cover and simmer until water is absorbed.
  2. Meanwhile, whisk soy sauce, oyster sauce, sugar, and cornstarch together in a small bowl until sugar and cornstarch are dissolved.
  3. Stir soy sauce mixture into eggplant until evenly coated; continue cooking until sauce has thickened.

Nutrition

Calories: 187kcalCarbohydrates: 29gProtein: 5gFat: 8gSaturated Fat: 1gSodium: 224mgFiber: 13gSugar: 13g

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