Eggplant in Garlic Sauce (鱼香茄子)

Ingredients

• 2 medium eggplant
• 4 cloves garlic
• 1 inch piece ginger
• 3 tablespoons soy sauce
• 2 tablespoons vinegar
• 1 tablespoon sugar
• 4 tablespoons vegetable oil
• 2 stalks green onions
• 1 teaspoon red chili flakes
• 1 tablespoon cornstarch
• 1 cup water

Instructions

1. 1

   Wash and cut the eggplants into 1-inch cubes. Place them in a bowl of salted water for 10 minutes to reduce bitterness.

2. 2

   While the eggplant is soaking, finely chop the garlic and ginger. Slice the green onions, keeping the white and green parts separate.

3. 3

   In a small bowl, mix together the soy sauce, vinegar, sugar, and cornstarch with 1 cup of water to create the sauce mixture. Set aside.

4. 4

   After 10 minutes, drain the eggplant and pat dry with paper towels.

5. 5

   Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the eggplant and stir-fry for about 5-7 minutes until they are softened and slightly browned. Remove from pan and set aside.

6. 6

   In the same skillet, add the remaining 2 tablespoons of oil. Add the chopped garlic, ginger, and the white parts of the green onions. Sauté for about 1-2 minutes until fragrant.

7. 7

   Add the red chili flakes and stir for another 30 seconds.

8. 8

   Return the cooked eggplant to the skillet. Pour the sauce mixture over the eggplant and stir well to coat. Cook for an additional 3-5 minutes, allowing the sauce to thicken.

9. 9

   Once the sauce has thickened, remove from heat and garnish with the green parts of the green onions.

10. 10

    Serve hot with steamed rice.