Sichuan Chinese · China

Garlic and Vinegar Sichuan-Style Braised Eggplant with Garlic and Soy Sauce

Name: Garlic and Vinegar Sichuan-Style Braised Eggplant with Garlic and Soy Sauce
Total time: 32 min
Yield: 4 servings
Cuisine: Sichuan Chinese
Ingredients: 2 large eggplants; 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp sugar; 1 tbsp chili oil; 2 cloves garlic; 1 tsp ginger; 1 tbsp cornstarch; 2 tbsp vegetable oil; 1 clove garlic, minced; 1 tablespoon rice vinegar

A tangy and garlicky variation with extra garlic and rice vinegar.

32 minutes4 servings

Method

Mix in 1 clove garlic, minced and 1 tablespoon rice vinegar into the ingredients.
Cut eggplants into 2cm pieces, soak in water for 10 minutes to remove bitterness.
Heat oil in a wok, sauté garlic and ginger, add eggplant and stir-fry until golden.
Add soy sauce, vinegar, sugar, and chili oil, stir well.
Mix cornstarch with water, add to sauce, cook until thickened.

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