Directions
There are days when I wanna enjoy a Chinese meal. Their food is truly delicious so today’s recipe is inspired by their cuisine.
Easy to prepare, this meal is ready in no more than 15 minutes.
400 g Chinese eggplant, cut into sticks
5 green onions, chopped
6 garlic cloves, grated
1 tbsp ginger, grated
1 chili, chopped
2 tbsp soy sauce
2 tsp oyster sauce
2 tbsp rice vinegar
2 tbsp sugar
2 tbsp cornstarch
2 tbsp sesame seeds
2 tbsp vegetable oil
2 tsp salt
Put the eggplants on a board and sprinkle the salt. Toss and let it sit for 20-30 minutes, then pat dry with a towel.
Make the sauce by mixing in a bowl the soy & oyster sauce, vinegar and sugar. Mix the cornstarch with 1 tbsp water.
Heat 1 tbsp oil in a pan and cook the eggplants, in batches, until tender.
Heat the remaining oil and cook the garlic, ginger and chili until fragrant, about 1 minute. Add the sauce and cornstarch and cook for another 30-45 seconds.
Add the eggplant and mix until combined. Sprinkle with green onions and sesame seeds and serve with rice.
Enjoy!
