30-min. Easy Chinese Spicy Garlic Eggplant
Need a fast, spicy dinner tonight? This easy Chinese spicy garlic eggplant recipe is ready in 30 minutes, with tender eggplant coated in a savory garlic glaze that's rich, bold, and full of flavor.
Ingredients
- 1 lb Chinese eggplant or Japanese eggplant
- ¼ cup cornstarch
- 5 tablespoon vegetable oil or any neutral oil
- 10 dried red chilies whole kind
- ½ inch ginger peeled, thinly sliced
- 1 green onion finely chopped
Sauce
- 3 garlic cloves minced
- 1 tablespoon regular soy sauce or light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon water cold
- 1 teaspoon Shaoxing Cooking Wine or dry sherry
- 1 teaspoon white granulated sugar
- 1 teaspoon rice vinegar
- ½ tablespoon cornstarch
- ½ teaspoon red chili flakes
Instructions
- Whisk the listed sauce ingredients together in a small bowl until the cornstarch dissolves. Set aside.
- Slice the unpeeled eggplant lengthwise into quarters, cut into 2-inch pieces, transfer to a bowl, and toss with cornstarch until evenly coated.
- Heat 4 tablespoons of vegetable oil in a large pan over medium-high heat. Fry the eggplant until tender and golden brown, then remove and set aside.
- Reduce the heat to medium-low. Add the remaining vegetable oil, ginger, red chilies, and green onions. Stir-fry for 10 seconds or until fragrant.
- Return the eggplant to the pan, pour in the sauce, and gently toss until the glaze thickens. Remove from heat.
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Nutrition
Calories: 256kcal | Carbohydrates: 57g | Protein: 9g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 1280mg | Potassium: 1343mg | Fiber: 11g | Sugar: 23g | Vitamin A: 2254IU | Vitamin C: 331mg | Calcium: 73mg | Iron: 4mg