- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
This quick-cooking eggplant stir-fry gets its deeply savory, spicy flavor from a chile-studded garlic sauce.
Ingredient:
- 3 tablespoons light brown sugar
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 1/2 tablespoons rice vinegar
- 1 tablespoon chile bean sauce (toban djan) (such as Lee Kum Kee) or chile garlic sauce
- 1 cup water
- 2 pounds Chinese or Japanese eggplant (about 5 eggplants)
- 5 teaspoons cornstarch
- 5 tablespoons canola oil
- 1/2 cup thinly sliced scallions (about 4 scallions), plus more for garnish
- 2 tablespoons finely chopped garlic (about 6 garlic cloves)
- 1 teaspoon fresh ginger
- 1 pepper chile
- 1 tablespoon Shaoxing wine
- Steamed white rice, for serving
