Smothered in sweet and spicy sauce, this Chinese eggplant dish is sure to please even the pickiest eater.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
187 Calories
Recipe Instructions
Step 1
Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has 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
