Chinese Eggplant with Garlic Sauce
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The Woks of Life · by Sarah★ 5.0 (111)

Chinese Eggplant with Garlic Sauce

NUTRITION · PER SERVING40M COOK
CAL 14%·PRO 15%
CARBS 17G24% OF CAL
5G FIBER8G SUGAR4G OTHER
FAT 22G69% OF CAL
3G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender eggplant cooked with ground pork in a garlicky, sweet and savory sauce without deep-frying, served with a wok-charred finish. Rich and aromatic with ginger and chili heat, this restaurant-quality stir-fry is satisfying and elegant.

mainchinesestir fryporkdairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 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
  • 1/8 teaspoon white pepper
  • 2 tablespoons minced garlic ((about 6 cloves garlic; divided))
  • 1 pound Chinese or Japanese eggplants ((2-3 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
  • 5-10 dried red chilies ((de-seeded and sliced into small pieces))
  • 2 scallions ((chopped))
PREP
15M
SODIUM
407MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.