Chinese Eggplant with Garlic Sauce
From Huben's Wiki
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[[Category:Recipes]] | [[Category:Recipes]] | ||
| − | [https://omnivorescookbook.com/chinese-eggplant-with-garlic-sauce This one stright from the original Ominvore's Cookbook.] | + | [https://omnivorescookbook.com/chinese-eggplant-with-garlic-sauce This one stright from the original Ominvore's Cookbook.] Except I double the sauce because sauce is what makes the food for me. |
* 2 small Chinese long eggplant (about 10 oz.) chopped to bite sized pieces | * 2 small Chinese long eggplant (about 10 oz.) chopped to bite sized pieces | ||
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Place in a bowl, cover with water, and weigh down with a put lid or small plate for 15 minutes. Drain and pat dry. | Place in a bowl, cover with water, and weigh down with a put lid or small plate for 15 minutes. Drain and pat dry. | ||
| − | * | + | * 2 tablespoons light soy sauce (or soy sauce) |
| − | * | + | * 2 tablespoons water |
| − | * 1 | + | * 1 teaspoon dark soy sauce (*see footnote 3) |
| − | * | + | * 4 teaspoons sugar |
| − | * | + | * 2 teaspoons cornstarch |
Combine the above ingredients into a sauce mix. | Combine the above ingredients into a sauce mix. | ||
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* 1/2 tablespoon oil | * 1/2 tablespoon oil | ||
| − | * | + | * 2 teaspoons minced ginger |
| − | * | + | * 6 chopped cloves of garlic |
until fragrant. Add the eggplant back, add the sauce mix, and cook until sauce thickens. | until fragrant. Add the eggplant back, add the sauce mix, and cook until sauce thickens. | ||
Fast, easy, and perfect. | Fast, easy, and perfect. | ||
