This recipe uses Chinese eggplants which are skinnier, longer, and are a lighter purple color. They are also a bit denser and hold up better when cooked. This dish is mildly spicy (or you can make it very spicy, if you like). My mother has been making this for me since I was a child. It is so good!
Ingredients
- canola oil: 3 Tbsp
- Chinese eggplants: 4 piece (halved lengthwise and cut into 1 inch half moons)
- water: 1 cup
- garlic powder: 3 Tbsp (to taste)
- red pepper flakes: 1 Tbsp (to taste, crushed)
- light soy sauce: 2 Tbsp
- oyster sauce: 2 Tbsp
- white sugar: 5 tsp (to taste)
- cornstarch: 1 tsp
Metric Conversion
Stages of cooking
-
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.
-
Meanwhile, mix together soy sauce, oyster sauce, sugar, and cornstarch in a small bowl until sugar and cornstarch are dissolved.
-
Stir sauce into eggplant until evenly coated. Continue cooking until sauce is thickened.
