Chinese eggplant

 

Ingredients

• 2 (10 oz. / 300 g) small Chinese long eggplant , chopped to bite-size pieces (*Footnote 1)
• 1 teaspoon salt
• 1 tablespoon cornstarch

Sauce (*footnote 2)

• 1 tablespoon light soy sauce (or soy sauce)
• 1 tablespoon water
• 1/2 teaspoon dark soy sauce (*see footnote 3)
• 2 teaspoons sugar
• 1 teaspoon cornstarch

Stir-fry

• 2 1/2 tablespoons peanut oil (or vegetable oil)
• 1 teaspoon ginger , minced
• 3 cloves garlic , chopped

1. Heat oil in a pan, add stir fry ingredients until fragrant

2. Add in the eggplant and stirfry until it starts to get soft. Add the sauce and continue to stir.

3. I also added half a package of Trader Joe’s, roasted corn for color and in the future will probably add tofu for a bit of protein. I just didn’t have any today.

I served it with garlic broccoli and sticky rice