Chinese Eggplant Stir Fry

(tap measurement to shuffle units)

(tap text to cross out step)

• Step 1

  Slice the eggplant into equal parts, approximately four inch stalks. Sprinkle with salt, mix, and let it sit for five minutes. You'll see the eggplant sweat. Pat dry or squeeze the eggplant with your hands to get all the water out.

  • 1 eggplant, sliced (300 g)
  • ½ tsp salt (3 g)
• Step 2

  After the eggplant is completely dry, sprinkle cornstarch over it and toss or mix until the eggplant is evenly coated with a thin layer of cornstarch. Let it rest.

  • 1 tbsp cornstarch (8 g)
• Step 3

  In the meantime, mix the ingredients for the sauce.

  • 3 tsp garlic, minced (9 g)
  • ²¹⁄₆₄ tsp salt (2 g)
  • ²¹⁄₆₄ tsp sugar (1 g)
  • ½ tsp oyster sauce (15 g)
  • 2 tsp light soy sauce (10 g)
  • 3 tsp water (15 g)
  • 3 tsp red chili pepper (9 g)
• Step 4

  Stir fry the eggplant with neutral oil until soft. Add in the sauce and cook until well mixed.

  • 1 eggplant, sliced (300 g)
  • 1 tbsp neutral oil (15 g)
• Step 5

  Sprinkle with some green onion and serve over rice. Enjoy!

  • 1 stalk green onion (15 g)
    (optional)