Chinese

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!

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
Step By Step Method
  1. Heat oil in a large skillet over high heat. Cook and stir eggplant in hot oil until soft, about 4 minutes. Stir in water, garlic powder, and red pepper flakes. Cover and simmer until water is absorbed.
  2. Meanwhile, mix together soy sauce, oyster sauce, sugar, and cornstarch in a small bowl until sugar and cornstarch are dissolved.
  3. Stir sauce into eggplant until evenly coated. Continue cooking until sauce is thickened.