Sichuan Chinese · China

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

Name: Ginger and Soy 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 teaspoon grated ginger; 1 tablespoon soy sauce

A bold and savory twist with extra ginger and soy sauce.

32 minutes4 servings

Method

Mix in 1 teaspoon grated ginger and 1 tablespoon soy sauce 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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