Chinese Eggplant

Chinese Eggplant

from giangiskitchen.com
Side Dish
15 min
4 servings
86 kcal / serving

I love Chinese food, and since my first trip to China, when I tasted this Chinese eggplant recipe, I have been trying to replicate it in my kitchen.

Ingredients

  • 1 tablespoonsoy sauce ()
  • 1 tablespoonoyster sauce ()
  • 1 tablespoonhoisin sauce ()
  • 1 tablespoonhot chili sauce ()
  • ⅓ cupwater
  • 1 teaspoonsugar
  • 4chinese or japanese eggplants
  • 2 tablespoonscanola oil
  • 1 tablespoongarlic (chopped )
  • 1 tablespoonginger (peeled and chopped)
  • ⅓ cupscallions (finely sliced scallions (4 white light green part only))
  • ¼ cupparsley (coarsely chopped )

Directions

  1. 1

    Mix the soy sauce, oyster sauce, hoisin sauce, hot chili sauce, sugar, and water together in a small bowl. Set aside.

  2. 2

    Slice eggplant crosswise around 1 ½ inch thick. Cut those pieces in half.

  3. 3

    Heat oil in a large nonstick skillet or wok. Add the eggplant and sauté over high heat, covered for about 5 minutes, turning the pieces in the hot oil occasionally. Remove the lid, add the ginger, garlic, scallions, and sauté uncovered for about 1 minute, tossing gently a few times.

  4. 4

    Add the soy sauce mixture to the skillet, cover, and cook for about 1 minute. Uncover and cook for another minute. Add the parsley, toss and serve.