Sautéed Chinese Eggplant with Garlic and Soy
Experience the bold flavors of Chinese cuisine with this sautéed eggplant dish, featuring tender, velvety pieces of eggplant infused with garlic, ginger, and savory soy sauce. Complemented by a hint of sesame oil, this quick and easy recipe makes for a perfect side or a delightful vegetarian main course. Serve over steamed rice or noodles for a wholesome meal.
ingredients
- 2 medium Chinese eggplants, cut into 1-inch cubes
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (or mushroom sauce for vegan option)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 2 green onions, sliced
- 1 tablespoon sesame seeds (optional)
steps
- 1.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
- 2.
Add the garlic and ginger, stirring for about 30 seconds until fragrant.
- 3.
Add the cubed eggplant to the skillet, stirring frequently for 5-7 minutes, until the eggplant is tender and slightly browned.
- 4.
In a small bowl, mix together soy sauce, oyster sauce, rice vinegar, and sugar.
- 5.
Pour the sauce over the sautéed eggplant, stirring to combine and coat evenly.
- 6.
Cook for an additional 2-3 minutes, allowing the sauce to thicken and the flavors to meld.
- 7.
Remove from heat and drizzle with sesame oil. Stir in sliced green onions.
- 8.
Serve warm, garnished with sesame seeds if desired, over rice or noodles.