Chinese Eggplant with Garlic Sauce 🍆
* 2 (10 oz. / 300 g) small Chinese long eggplant , chopped to bite-size pieces
* 1 teaspoon salt
* 1 tablespoon cornstarch
•Sauce (this makes very little sauce, just enough to coat the eggplant. Add more soy sauce if it doesn’t seem like enough):
* 1 tablespoon light soy sauce (or soy sauce)
* 1 tablespoon water
* 1/2 teaspoon dark soy sauce (or more light soy sauce)
* 2 teaspoons sugar or maple syrup
* 1 teaspoon cornstarch
* 2 1/2 tablespoons peanut oil (or vegetable oil)
* 1 teaspoon ginger , minced
* 3 cloves garlic , chopped
* Place eggplant in a large bowl and add water to cover. Add 1 teaspoon salt, mix well. Place a pot lid on top to keep the eggplant under water for 15 minutes. Drain and pat dry.
* Combine the sauce ingredients in a small bowl, mix well.
* Sprinkle eggplant with 1 tablespoon cornstarch and mix by hand, until eggplant is evenly coated with with a thin layer of cornstarch.
* Add 2 tablespoons oil to a big nonstick skillet and heat over medium high heat until hot. Spread eggplant across the bottom of the skillet without overlapping. Cook the eggplant one side at a time until all the surfaces are charred and the eggplant turns soft, 8 to 10 minutes in total. Transfer the eggplants to a plate. If the skillet gets too hot and starts to smoke, turn to medium heat.
* Add the remaining 1/2 teaspoon oil, the ginger and garlic into the same skillet. Stir a few times until fragrant. Add all the eggplant back into the skillet. Mix the sauce again until cornstarch is fully dissolved and pour it over the eggplant. Immediately stir a few times, until the eggplant is evenly coated and the sauce thickens. Transfer everything to a big plate.
* Serve hot as a side or as main over steamed rice or noodles. Add green onions on top
Recipe from Omnivorescookbook.com
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