Chinese Eggplant with Spicy Garlic Sauce. Add Our Chinese Five Spice Blend To Spice Up Your Meals. Add garlic, red chile peppers, ginger and green onion. Stir these aromatics until they become fragrant.

Perfect for weeknight dinners, this recipe is better-than-takeout and naturally Vegan! This Chinese eggplant recipe is packed with savory umami flavor, and it comes together in no time! Garlic, ginger, soy sauce, vinegar, scallion, sugar, and chili peppers create a rich sauce that coats the eggplant, which cooks up in minutes. You can have Chinese Eggplant with Spicy Garlic Sauce using 16 ingredients and 7 steps. Here is how you cook it.

Ingredients of Chinese Eggplant with Spicy Garlic Sauce

Prepare 300 gr of Chinese eggplant, cut into pieces.
Prepare 1 tsp of salt.
It's 2 Tbsp of cornstarch.
Prepare 3 of garlic cloves, minced.
It's 1 inch of ginger, crushed.
Prepare 2 Tbsp of vegetable oil.
You need 1/2 Tbsp of sesame oil.
Prepare of Sauce ingredients: (mix well in a small bowl).
Prepare 1 Tbsp of soy sauce.
Prepare 1/2 Tbsp of dark soy sauce.
Prepare 1 Tbsp of oyster sauce.
It's 1 Tbsp of garlic chili paste.
Prepare 2 Tbsp of water.
You need 1 tsp of sugar.
You need 1/4 tsp of ground pepper.
You need 1 tsp of cornstarch.

Chinese Szechuan Stir-Fried Eggplant in a Spicy Garlic Sauce is seriously the most amazing side dish to go along with white rice ever. The eggplant is sweet, tender, and so flavorful cooked in a soy sauce oil that is flavored with ginger, garlic, and red Thai peppers. Braised eggplants with garlic sauce is my favorite method of making eggplants in this autumn, using very basic seasonings and producing a well balanced dish with strong garlic aroma. There is another popular Chinese eggplant dish named as " Yu Xiang Eggplants ", which is named "Chinese eggplants in spicy garlic sauce".

Chinese Eggplant with Spicy Garlic Sauce step by step

Soak the eggplant in a bowl filled with water that has been given 1 tsp of salt. Cover the bowl. Let stand for 30 minutes. Drain well. Dry with paper towels..
Mix the eggplant with cornstarch. Stir well..
Heat the vegetable oil in a skillet over high heat. Fry the eggplant until cooked and browned. Remove from the heat. Set aside..
Turn down the heat a little. Heat sesame oil. Sauté garlic and ginger until fragrant..
Put the eggplant back in the skillet. Stir it up..
Pour the sauce mixture (stir it well before pouring it). Stir well. Adjust to taste. Remove from the heat..
Serve over warm white rice. Yum 😋.

Add the soy sauce, brown sugar, hoisin, vinegar, Chinese five spice, garlic powder and red pepper flakes. Whisk to combine and set aside. To prepare the eggplant, slice the ends off of an eggplant. Chinese Spicy Garlic Eggplant (Yu Xiang Qie Zi) Steaming eggplant, as opposed to deep-frying it, lightens this fragrant stir-fry adapted from a recipe in Grace Young and Alan Richardson's The. Heat the canola oil in a skillet over high heat.