Chinese Eggplant Recipe with Spicy Garlic Sauce

Ingredients

• Oil

  Larry's Giant Subs

  2 tablespoon or 200g

• Eggplant

  Raw

  ¼ cup, cubes or 21g

• Garlic

  Raw

  2 cloves, minced or 6g

• Peppers

  Hot chile, sun-dried

  1 pepper or 0.5g

• Ginger

  Spices, ground

  50g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Vinegar

  Cider

  1 tbsp or 15g

• Sugar

  White, granulated sugar

  ½ tsp or 2g

Directions

1. In a wok or saucepan over high heat, add 1 tablespoon of the cooking oil and swirl to coat wok. When wok is hot, add eggplant in a single layer. Cook 2 minutes and flip over each piece so they cook evenly. Cook another 2-3 minutes, flipping occasionally.The egg plant should have changed in color, the skin wrinkled and the flesh soft. Push eggplant aside in wok and add 1 tablespoon cooking oil. Add garlic, red chile peppers, ginger and green onion. Stir these aromatics until they become fragrant. Combine aromatics with eggplant and stir fry for one minute. Add soy sauce, black vinegar and sugar and stir to combine all. Serve immediately.