15-Minute Chinese Eggplant With Spicy Garlic Sauce

15-Minute Chinese Eggplant With Spicy Garlic Sauce

Adapted from SteamyKitchen

Ingredients

Serves 4

2 tablespoons vegetable oil, divided

3 small chinese eggplants, cut into long strips

2 cloves garlic, minced

1 red chili, finely chopped (or 1 teaspoon red pepper flakes)

1 tablespoon freshly grated ginger

1 scallion, green part only, chopped

1 tablespoon wheat-free soy sauce (or coconut aminos)

1 tablespoon rice wine vinegar (or regular vinegar)

½ teaspoon raw coconut palm sugar (or honey or regular brown sugar)

Directions

Heat one tablespoon of oil in a wok (or a large frying pan) over high heat. Swirl to coat to wok.

When the oil is sizzling, add eggplant strips in a single layer.

Cook for one minute, then flip over so they cook evenly.

Cook for further 2 minutes, flipping every now and then.

Push the eggplant on one side of the wok. Add remaining tablespoon of olive oil.

Add garlic, chili, and ginger. Stir until fragrant, about 30 seconds.

Stir aromatics with eggplant.

Add soy sauce, vinegar, and sugar and stir to combine. Stir-fry for a couple of minutes or until the eggplant starts to caramelize.

Sprinkle with chopped scallions and serve immediately!