Ingredients
3 tablespoons same oil
4 eggplants, cut into 1 inch half moons
1 cup water
1 tablespoon crushed red pepper flakes
1 small onion diced
3 tablespoons fresh garlic
5 teaspoons brown sugar
1 teaspoon cornstarch
2 tablespoons soy sauce
2 tablespoons oyster sauce
Directions
Heat the oil in a skillet over high heat. Cook and stir the onion and eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic. Cover and simmer until all the water is absorbed, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.
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