Serves 4
20 min
Chinese Eggplant with Spicy Garlic Sauce
Recipe GLPR9f67e241020873
Tender eggplant strips wok-fried until golden and infused with a bold, aromatic sauce of garlic, ginger, fresh chile, and black vinegar. This vibrant vegetable dish balances spicy heat with tangy depths, making it a perfect accompaniment to steamed rice or noodles.
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Ingredients
1 tablespoon black vinegar
2 tablespoons cooking oil, divided
3 small eggplants, cut into long strips
2 cloves garlic, finely minced
1 tablespoon fresh ginger, finely minced
1 stalk green onion, chopped
1 red chile pepper, finely diced
1 tablespoon soy sauce
1/2 teaspoon sugar
Directions
Heat a wok or large skillet over high heat. Add 1 tablespoon of the cooking oil and swirl to coat the bottom evenly. Once the wok is hot and shimmering, arrange the eggplant strips in a single layer. Let them cook undisturbed for 1 minute until lightly golden, then flip each strip to cook the other side. Continue cooking for 2–3 minutes more, flipping occasionally, until the eggplant is tender and light golden brown. Push the cooked eggplant to the side of the wok.
Pour the remaining 1 tablespoon of cooking oil into the cleared space in the wok. Add the minced garlic, diced red chile pepper, minced ginger, and chopped green onion. Stir constantly over high heat for about 1–2 minutes until fragrant and the garlic is no longer raw.
Return the eggplant to the center of the wok and toss with the aromatic mixture. Continue stir-frying for 1 minute so that the flavors combine evenly throughout the eggplant.
Pour in the soy sauce, black vinegar, and sugar. Toss everything together over the heat for about 30 seconds to ensure the sauce coats the eggplant and the sugar dissolves.
Transfer to a serving dish immediately while still hot and enjoy as a side dish alongside steamed rice or noodles.
