Chinese Eggplant
Ever wonder how a Chinese restaurant can get their Chinese Eggplant to be so tasty? I often find that when I try to replicate it, I end up with soggy,
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thefancypantskitchen.com.
Cooking tools:
- Mixing bowl
- Pot lid
- Colander
- Paper towel
- Nonstick skillet
- Stove
- Plate
- Measuring spoon
- Chef's knife
- Cutting board
- Spatula
- Wooden spoon
- Serving platter
Ingredients
- 2 small Chinese long eggplant , chopped to bite-size pieces
- 1 tsp salt
- 1 tbsp cornstarch
- 1 tbsp light soy sauce (or soy sauce)
- 1 tbsp water
- 1/2 tsp dark soy sauce (see Chef’s Note)
- 2 tsp sugar
- 1 tsp cornstarch
- 2 & 1/2 tbsp peanut oil (or vegetable oil)
- 1 tsp ginger , minced
- 3 cloves garlic , chopped
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