Instructions:

Hot Garlic Eggplant

Serving Size : 6
Categories : Chinese
Amount Measure Ingredient -- Preparation Method
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1 teaspoon chopped fresh ginger
1 teaspoon chopped fresh garlic
1 teaspoon Hot bean paste
2 teaspoons soy sauce
1 teaspoon sugar or sucanat
1 teaspoon salt (adjust for low sodium version)
1/2 cup soup stock or water
1 teaspoon chopped green onion

Cut eggplant into finger sized pieces-cut lengthwise, then into quarters etc. Saute with some water in a non-stick pan/wok, until soft. When soft, remove from pan.

On low heat, cook garlic, ginger, and hot bean paste for a minute, then add salt, sugar, soy sauce and stock/water.

Return eggplant to the pan and cook for about five minutes until garlic is soft and a sauce forms. If sauce is too thin, thicken with 1 teaspoon corn starch mixed with 2 teaspoons water. Serve over white/brown rice.