Ingredients with Measurements:
- 2 medium-sized eggplants, sliced into 1-inch pieces
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1/4 cup water
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 2 green onions, thinly sliced
Special equipment needed:
- Large skillet or wok
- Mixing bowl
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the eggplant and cook until browned on all sides, about 5-7 minutes.
2. Add the garlic and ginger to the skillet and cook for another 1-2 minutes until fragrant.
3. In a mixing bowl, whisk together the oyster sauce, soy sauce, sugar, water, and cornstarch until smooth.
4. Pour the sauce over the eggplant and stir to coat evenly. Cook for another 3-5 minutes until the sauce has thickened and the eggplant is tender.
5. Remove from heat and drizzle with sesame oil. Garnish with sliced green onions.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 150
- Fat: 8g
- Carbohydrates: 18g
- Protein: 2g
- Fiber: 5g
- Sodium: 460mg
Substitutions for ingredients:
- Canola oil can be substituted for vegetable oil
- Red onions can be substituted for green onions
Variations:
- Add sliced bell peppers or mushrooms to the skillet for added flavor and texture
- Use tofu instead of eggplant for a vegetarian option
Tips and tricks:
- Make sure to slice the eggplant evenly to ensure even cooking
- Don't overcrowd the skillet, cook in batches if necessary
- Adjust the amount of sugar and soy sauce to taste
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through
Presentation ideas:
- Serve on a bed of rice or noodles
- Garnish with additional sliced green onions or sesame seeds
Garnishes:
- Sliced green onions
- Sesame seeds
Pairings:
- Steamed rice
- Stir-fried vegetables
- Grilled chicken or fish
Suggested side dishes:
- Steamed broccoli
- Stir-fried bok choy
- Vegetable fried rice
Troubleshooting advice:
- If the eggplant is not cooking evenly, adjust the heat or cook in batches
- If the sauce is too thick, add more water to thin it out
Food safety advice:
- Make sure to wash the eggplant thoroughly before slicing and cooking
- Store leftovers in the refrigerator and consume within 3 days
Food history:
- Oyster sauce is a popular condiment in Chinese cuisine, made from oyster extracts, soy sauce, and sugar.
Flavor profiles:
- Savory, slightly sweet, and umami-rich
Serving suggestions:
- Serve hot as a main dish or as a side dish
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Region: Chinese