A mildly spicy (or very spicy if you like) eggplant dish. My mother has been making this for me since I was a child. It is SO GOOD!!
Ingredients
- canola oil: 3 Tbsp
- Chinese eggplants: 4 piece (halved lengthwise and cut into 1 inch half moons)
- water: 1 cup
- red pepper flakes: 1 Tbsp (crushed)
- garlic powder: 3 Tbsp
- white sugar: 5 tsp
- cornstarch: 1 tsp
- light soy sauce: 2 Tbsp
- oyster sauce: 2 Tbsp
Metric Conversion
Stages of cooking
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Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.
