Easy Chinese Spicy Garlic Eggplant (30-min)
Chinese Spicy Garlic Eggplant. Tender eggplant cooked in a spicy, savoury garlic sauce accented with aromatic dried red chilies, green onions, and ginger. You will never want to cook eggplant any other way once you try this! This eggplant dish is ready in just 30 minutes.
Ingredients
- 500 grams Chinese eggplants (or sub with Japanese eggplant or normal one will do)
- ¼ cup cornstarch for coating
- 5 tbsp vegetable oil or as needed
- 10 dried red chilies dried
- 5 slices ginger peeled
- 1 stalk green onion finely chopped
Sauce:
- 2 tbsp garlic minced
- 1 tbsp regular soy sauce not light or dark!
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce (for a vegan version, sub with Vegetarian Stir Fry Sauce)
- 1 tbsp water
- 1 tsp Shaoxing Cooking Wine
- 1 tsp white granulated sugar
- 1 tsp rice vinegar or white vinegar
- ½ tbsp cornstarch
- ½ tsp crushed red chili flakes
Instructions
- In a bowl, combine sauce ingredients.
- Slice your unpeeled eggplant vertically into quarter long strips. Then cut the strips into 1.5-inch-long pieces. Transfer to a large bowl. Pour cornstarch over eggplant. Using your hands, coat chopped eggplant in cornstarch. Note: The cornstarch helps the sauce cling onto your eggplant.
- In a wok or pan over medium high heat, add ¼ cup vegetable oil. Once oil is hot, add eggplant. Fry until 80% cooked. Remove from wok and set aside.
- Lower heat to low-medium. Into wok, add 1 tbsp of oil along with dried red chilies, ginger, and green onions. Fry for 5-10 seconds.
- Add back in eggplant. Pour sauce overtop.
- Quickly mix until eggplant is coated in sauce. Remove off heat and enjoy!
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Suggested Equipment & Products
Wok
Santoku Knife
Measuring Set
Cutting Board
Mixing bowl
Nutrition
Calories: 370kcal | Carbohydrates: 84g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 788mg | Potassium: 2392mg | Fiber: 25g | Sugar: 39g | Vitamin A: 2361IU | Vitamin C: 342mg | Calcium: 118mg | Iron: 4mg