15-Minute Chinese Eggplant with Spicy Garlic Sauce
Silky eggplant meets bold garlic in this addictively spicy crowd-pleaser
- 2 Chinese eggplants, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 clove garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp Sempio Soy Sauce (gluten-free)
- 1 tbsp seasoned rice vinegar
- 2 tbsp water
- 1 tsp Yondu Spicy
- 1 tsp cornstarch
- Chopped scallions and toasted sesame seeds for garnish
Method
1. Heat vegetable oil in a large pan over medium-high heat. Cook eggplant 5 minutes until soft and slightly charred.
2. While eggplant cooks, whisk together soy sauce, rice vinegar, water, Yondu Spicy, and cornstarch in a small bowl.
3. Add garlic and ginger to the pan and cook 30 seconds, stirring constantly.
4. Pour in sauce and stir to coat eggplant. Turn off heat and let sit in warm pan until sauce thickens and clings to eggplant.
5. Serve topped with scallions and sesame seeds.
