Eggplant with Garlic Sauce recipe
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- 3 tablespoons canola oil 4 Chinese eggplants, halved lengthwise and cut into 1 inch half moons 1 cup water 1 tablespoon crushed red pepper flakes 3 tablespoons garlic powder 5 teaspoons white sugar 1 teaspoon cornstarch 2 tablespoons light soy sauce 2 tablespoons oyster sauce
Nutrition Info
- 186.8 caloriescarbohydrate: 29.2 gcholesterol: : -fat: 8 gfiber: 13.2 gprotein: 4.9 gsaturatedFat: 0.7 gservingSize: -sodium: 223.6 mgsugar: 13.2 gtransFat: : -unsaturatedFat: : -
Directions Eggplant with Garlic Sauce
Directions
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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.