Chinese Eggplant with Garlic Sauce (红烧茄子)

omnivorescookbook.com

Carrie Thompson

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

1 teaspoon salt

1 tablespoon cornstarch

subheading: Sauce (*footnote 2):

1 tablespoon light soy sauce (or soy sauce)

1 tablespoon water

½ teaspoon dark soy sauce (*see footnote 3)

2 teaspoons sugar

1 teaspoon cornstarch

subheading: Stir-fry:

2 ½ tablespoons peanut oil (or vegetable oil)

1 teaspoon ginger , minced

3 cloves garlic , chopped

Directions at omnivorescookbook.com

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