Ingredients
- 2 Chinese eggplants (about 1.5 pounds), cut into diamond shape
- 1 ounce ginger, sliced
- 3 tablespoons vegetable oil
- 9 tablespoons water
- 1/4 cup low sodium soy sauce
- 1 teaspoon brown sugar
Make it step by step
- In a large sauté pan, heat up oil over high heat. Place a small bowl of water on the side.
- Add ginger, stir until fragrant (about 1 minute).
- Add eggplants, stir a few times until the oil is gone. Add 3 tablespoons water from the small bowl. Stir, cover and cook on medium high heat for 3-5 minutes, or until water's absorbed.
- Uncover. Add another 3 tablespoons water and stir. Cover and cook for 3-5 minutes until the water is gone again.
- Repeat the above step one more time to make sure all the water's absorbed and the eggplants are soft. (Please be patient at these steps. They are essential to make our eggplants nice and tender.)
- Now add low sodium soy sauce. Stir well. Cover and cook for 2 minutes.
- Uncover. Add sugar. Keep stirring until the sugar is dissolved and the soy sauce is absorbed completely by the eggplants (about 3-5 minutes).
- Plate and serve with rice or quinoa.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Sharon Chen, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.