Chinese Eggplant Recipe

Ingredients

• 2 large Chinese eggplants
• 3 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 green onions, sliced
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 tablespoon cornstarch
• 1/4 cup water
• 1 teaspoon sesame oil
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Cut eggplants into 2-inch pieces and score the skin.
2. Heat oil in a large wok over medium-high heat.
3. Add eggplant and cook for 5-7 minutes until golden and tender.
4. Remove eggplant and set aside.
5. In the same wok, add garlic and ginger, cook for 30 seconds.
6. Add green onions and cook for 1 minute.
7. In a small bowl, whisk together soy sauce, vinegar, sugar, cornstarch, and water.
8. Add sauce to wok and bring to a boil.
9. Return eggplant to wok and toss to coat.
10. Add sesame oil, red pepper flakes, salt, and pepper.
11. Cook for 2-3 minutes until sauce thickens.
12. Serve immediately over rice.