Chinese Eggplant with Garlic Sauce
A quick and flavorful Chinese eggplant dish featuring tender eggplant pieces coated in a savory, slightly sweet, and spicy garlic sauce, perfect for a weeknight meal.
Instructions
- In a small bowl, whisk together the water, garlic powder, crushed red pepper flakes, light soy sauce, oyster sauce, white sugar, and cornstarch until the cornstarch is fully dissolved. Set aside.
- Heat the canola oil in a large skillet or wok over medium-high heat.
- Add the eggplant pieces to the hot oil and cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes. You may need to do this in batches if your pan is not large enough, adding more oil if necessary.
- Pour the prepared sauce mixture over the cooked eggplant. Bring to a simmer, stirring gently to coat all the eggplant.
- Continue to cook, stirring occasionally, for 3-5 minutes, or until the sauce has thickened and coats the eggplant beautifully.
- Remove from heat and serve immediately, ideally over steamed rice.
This delightful Chinese Eggplant with Garlic Sauce brings the vibrant flavors of a classic stir-fry right to your kitchen. Tender eggplant soaks up a rich, aromatic sauce made with garlic, soy sauce, and a hint of spice, creating a dish that’s both comforting and incredibly satisfying. It’s an excellent way to enjoy vegetables, pairing wonderfully with steamed rice for a complete meal.