Chinese Eggplant with Garlic Sauce (The Ultimate Recipe!)

Grandmom who likes to get creative with recipes Lucky for me that no one (so far) has said, “Isn’t she creative!” or that my food is “differently different.”

½ cup hot water

1 tablespoon sugar

1 tablespoon cornstarch

1½ tablespoons oyster sauce (or vegetarian oyster sauce)

1 tablespoon rice vinegar

1 tablespoon Shaoxing wine (or dry cooking sherry)

1 tablespoon light soy sauce

1 teaspoon sesame oil

½ teaspoon dark soy sauce

⅛ teaspoon white pepper

2 tablespoons minced garlic (about 6 cloves garlic; divided)

1 pound Chinese or Japanese eggplants (2 to 3 eggplants)

4½ tablespoons neutral oil (such as vegetable oil, canola oil, avocado oil, or peanut oil)

4 ounces ground pork (or ground chicken, optional)

2 teaspoons minced ginger

5 to 10 dried red chilies (de-seeded and sliced into small pieces)

2 scallions (chopped)

Directions at thewoksoflife.com

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