# Eggplant with Garlic Sauce

Cuisine: chinese · Time: 45 minutes · Servings: 4

## Ingredients

- 22 oz Chinese eggplant
- 2 oz fresh shiitake mushrooms
- 4 mini sweet peppers
- 5 clove garlic
- 0.5 oz ginger
- 3 piece scallions
- 5 dried red chilies
- 2 tsp corn oil
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 2 tbsp vinegar
- 3 tbsp brown sugar
- 0.5 tbsp ground bean sauce
- 2 tsp cornstarch
- 1 tbsp Shaoxing cooking wine
- 4 tbsp water
- 1 tsp sesame oil

## Steps

1. We'll place a steamer rack in our wok, pan, or steamer, and pour enough water to just barely submerge the rack. Set the stove on high heat and bring the water to a boil.
2. While we wait for the eggplant to steam for 15 minutes, we’ll start chopping our ingredients.
3. Next, we’ll prepare our Yuxiang sauce by mixing:
4. Once the eggplants are done steaming, you can tell if they're done by squeezing them. They should be soft and a tad bit squishy, but not mushy.
5. Once our wok is hot enough, we'll cook in a few stages (at restaurants, with an intense stove and a ton of oil, you can just dump everything in all at once):
6. Transfer the dish onto a plate, garnish with the scallions, and call your loved ones over!

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Source: madewithlau — https://www.madewithlau.com/recipes/eggplant-with-garlic-sauce
Page: https://findfood.fun/en/recipes/7485
Language: en