Eggplant with Garlic Sauce
Ingredients
- 1 lb Chinese Eggplant cut 1/2 pcs
- 2-3 Tbsp Cornstarch
- 2 Tbsp Vegetable Oil
- 1 Clove Garlic sliced
- 1/2 pcs ginger cut in strips
- 2 Scallions (Cut white in strips)
- (Green 1" thick)
- 1/2 Cup Garlic Sauce
Directions
- 1. Sprinkle eggplant with cornstrarch and toss to coat all pieces.
- 2. Heat nonstick skillet on High. When hot, add oil; cook eggplant
- until brown on all sides, 3-4 minutes. Remove from skillet.
- 3. Add garlic, ginger and half of scallions; stir-fry 10 seconds.
- 4. Return eggplant to skillet with remaining scallions and sauce.
- Toss to coat
- Serve with steamed rice