Ingredients and Weight:
- Chinese eggplant: 2 lbs (cut into 1/2-inch cubes)
- Garlic: 1/2 cup (minced)
- Ginger: 1/4 cup (minced)
- Soy sauce: 1/4 cup
- Chinese rice wine: 1/4 cup
- Chicken broth: 1/2 cup
- Brown sugar: 1/4 cup
- Sesame oil: 1 tablespoon
- Vegetable oil: 2 tablespoons
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large bowl, combine the eggplant, garlic, ginger, soy sauce, Chinese rice wine, chicken broth, brown sugar, and sesame oil. Mix well and marinate for at least 15 minutes.
- Heat the vegetable oil in a large skillet or wok over medium heat.
- Drain the eggplant mixture and discard the marinade. Add the eggplant to the skillet and cook until tender and browned on all sides, about 15-20 minutes.
- Serve warm over rice or noodles.
Nutritional Information:
- Calories: 250 per serving
- Protein: 10 grams
- Carbohydrates: 35 grams
- Fat: 15 grams
Dish Characteristics:
- Savory, sweet, and slightly spicy
- Tender and juicy eggplant
- Healthy and balanced dish
User Comments:
- "Delicious and easy to make! The eggplant was so tender and the sauce was flavorful."
- "A great way to enjoy eggplant. The garlic sauce was perfect."
- "I loved the combination of flavors. It was a bit spicy, but not too much."
Special Precautions and Tips:
- Cut the eggplant evenly to ensure it cooks evenly.
- If you don't have Chinese rice wine, you can substitute dry sherry.
- You can adjust the amount of brown sugar to your desired sweetness level.
