Ingredients
tablespoons canola oil
Chinese eggplants, halved lengthwise and cut into 1 inch half moons
1 cup water
1 tablespoon crushed red pepper flakes
3 tablespoons garlic powder 5 teaspoons white sugar
teaspoon cornstarch
tablespoons light soy sauce 2 tablespoons oyster sauce
Directions
Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant.
Cook until the sauce has thickened.
Click here for more great vegetarian recipes
