Chinese Eggplant with Spicy Garlic Sauce

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

2 tablespoons cooking oil (divided)

3 eggplant (small, cut into long strips)

2 cloves garlic (finely minced)

1 red chile pepper (finely minced)

1/2 inch fresh ginger (peeled and finely minced)

1 green onion (chopped)

1 tablespoon soy sauce

1 tablespoon black vinegar (Chinese black vinegar)

1/2 teaspoon sugar

Directions

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.

Nutrition

• Calories: 161 kcal
• Total Fat: 7 g
• Sodium: 260 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 10 g
• Total Sugars: 13 g
• Protein: 4 g