This eggplant dish has a perfect balance of tangy, savory, and juicy flavors and texture. The recipe is super easy for any home cooks too. For vegans, just replace the oyster sauce with mushroom sauce as it's very close to tasting like oyster sauce with all the umami flavors you can still get from it.
INGREDIENTS
- 2 Chinese eggplant
- 1 tbsp salt
- 1 ½ tbsp cornstarch
- 5 chopped garlic cloves
- 1 tsp finely chopped ginger
- 1 red chili pepper
- 1 green onion
- 2 tbsp vegetable oil
Sauce
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce (for vegan recipes, use mushroom sauce instead of oyster sauce)
- 2 tbsp black vinegar
- 2 tbsp brown sugar
- 2 tsp dobanjang
- 2 tbsp shaoxing wine
- 4 tbsp water
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