Chinese · Dinner
Stir Fried Eggplant With Garlic Sauce
A Sichuan-style stir-fry of soft eggplant batons cooked in a garlicky, savory-sweet sauce built from soy sauce, rice vinegar, and doubanjiang. The eggplant is pan-fried until collapsed and silky, then tossed with scallion and ginger in a glossy sauce, served hot over steamed rice.
$3
10 minsPrep
14 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
336Calories
6.8gProtein
17.2gFat
39.2gCarbs
8.7gSugar
5.9gFiber
998mgSodium
0mgChol
2.1gSat Fat
738mgPotassium
55mgCalcium
2.2mgIron
0mcgVitamin B12
8.9mgVitamin C
vegan
vegetarian
low-calorie
high-fiber
rich-umami
thirty-min-meals
all-time-classics
vegan
low-calorie
Instructions
1
Prep
Cut the eggplant into 3-inch batons. Mince the garlic and ginger. Slice the scallion. Whisk soy sauce, rice vinegar, sugar, doubanjiang, cornstarch, and vegetable stock together until smooth.
2
Fry
Heat vegetable oil in a wok over medium-high heat. Add eggplant batons and fry for 5 to 6 minutes, turning occasionally, until flesh collapses and edges turn golden brown.
3
Saute
Push eggplant to the side and add garlic and ginger to the cleared space. Saute over medium heat for 30 seconds until fragrant and light gold.
4
Reduce
Pour sauce into the wok and toss everything over medium-high heat for 2 to 3 minutes until sauce thickens to a glossy coating.
5
Finish
Scatter scallion over eggplant and toss for 15 seconds until just wilted, then plate over rice and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz341g eggplant
- 6 cloves6 cloves garlic
- 22 scallion
- 2 tsp2 tsp doubanjiang
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp ginger-fresh
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp sugar-white
- 4 tbsp4 tbsp vegetable oil
- 2 tbsp2 tbsp cornstarch
- 1/2 cup120ml vegetable-stock
