Chinese Eggplant with Garlic Sauce
My mother has been making this Chinese eggplant dish for me since I was a child. It is so good! Chinese eggplants are skinnier, longer, and a lighter purple color. They are also a bit denser and hold up better when cooked. This dish is mildly spicy, but you can make it very spicy if you like!
Directions
Recipe Ingredients
- 3 tablespoons canola oil
- 4 Chinese eggplants, halved lengthwise and cut into 1-inch half moons
- 1 cup water
- 3 tablespoons garlic powder, or to taste
- 1 tablespoon crushed red pepper flakes, or to taste
- 2 tablespoons light soy sauce
- 2 tablespoons oyster sauce
- 5 teaspoons white sugar, or to taste
- 1 teaspoon cornstarch
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