This spicy side dish recipe is made with sliced Chinese eggplant which hold up well when cooked with garlic, soy and oyster sauce, sugar, and chili flakes.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
187 Calories
Recipe Instructions
Step 1
Heat oil in a large skillet over high heat. Cook and stir eggplant in hot oil until soft, about 4 minutes. Stir in water, garlic powder, and red pepper flakes. Cover and simmer until water is absorbed.
Step 2
Meanwhile, mix together soy sauce, oyster sauce, sugar, and cornstarch in a small bowl until sugar and cornstarch are dissolved.
Step 3
Stir sauce into eggplant until evenly coated. Continue cooking until sauce is thickened.
Ingredients
1 cup water
1 teaspoon cornstarch
5 teaspoons white sugar
2 tablespoons light soy sauce
2 tablespoons oyster sauce
1 tablespoon crushed red pepper flakes
3 tablespoons garlic powder
3 tablespoons canola oil
4 Chinese eggplants, halved lengthwise and cut into 1 inch half moons
