Spicy Chinese Eggplant with Garlic Sauce

Ingredients

Ingredients

• 4 medium (about 1 lb) chinese eggplant
• 4 cloves garlic
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 tbsp rice vinegar
• 1 inch piece ginger
• 1 tsp brown sugar
• 1/2 tsp cornstarch
• 1/2 tsp red pepper flakes

Instructions

1. Trim the ends of the Chinese eggplants and slice them lengthwise into quarters, then cut into 2-inch pieces.
2. Mince the garlic and ginger.
3. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, brown sugar, cornstarch, and red pepper flakes to make the glaze.
4. Heat vegetable oil in a wok over high heat until shimmering.
5. Add the eggplant pieces to the wok in a single layer and sear for 2-3 minutes without stirring until golden brown on one side.
6. Stir the eggplant and continue cooking for another 2-3 minutes until tender and caramelized on all sides.
7. Push the eggplant to the sides of the wok and add the minced garlic and ginger to the center.
8. Stir-fry the garlic and ginger for 30 seconds until fragrant.
9. Pour the glaze into the wok and toss everything together for 1-2 minutes until the sauce thickens and coats the eggplant.