Eggplant with Garlic Sauce ~ Spicy

The Ingredients:

  • 3 Eggplants
  • 1 Green Onion
  • 1 Teaspoon Ginger
  • 8 Cloves of Garlic
  • 1 Pack of Pack of Pickled Mustard (2.5 oz.)
  • 1 Tablespoon Chili Garlic Sauce
  • 1.5-2 Tablespoons Soy Sauce
  • 1.5 Teaspoons Sugar
  • 2 Teaspoon Cornstarch
  • 1/2 Cup Water
  • Dash of Pepper

Special Notes:

  • For the Chili Garlic Sauce, I like the brand Tuong Ot Toi Vietnam. (See Picture on Right)
  • For the Pack of Pickled Mustard, I like the Sinbo Brand. They come in regular flavors or sesame, both would work for this recipe, this may be located at the refrigerated areas at the markets. (See Picture on Right)

Directions:

  • Rinse and clean the Eggplants
  • Cut the ends and slice the Eggplants at an angle
  • Chop the Green Onion, Ginger, Cloves of Garlic and Pickled Mustard

  • Heat Oil in the Wok
  • Put in Eggplants
  • Cook and brown the Eggplants (Just brown them, do not overcook them or they will get mushy)
  • When Eggplants are brown, put them on a plate on the side, I put a napkin on the plate to drain the oil

  • On the same wok, add a little more oil
  • Put in Chopped Green Onion, Ginger, Cloves of Garlic and Pickled Mustard
  • When the Green Onion, Ginger, Cloves of Garlic and Pickled Mustard brown, put the Eggplants into the Wok
  • Stir everything together

  • Then add Soy Sauce, Sugar,Chili Garlic Sauce and Pepper and Stir
  • In a separate bowl, add Cornstarch and Water
  • Mix the bowl of Cornstarch and Water and pour into the Eggplant and stir for sauce
  • Check flavor by tasting