Chinese eggplant slices cooked with garlic, soy and oyster sauce, sugar, and chili flakes for a sweet and spicy side dish that doesn't skimp on flavor!
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
