Servings per recipe: 6 servings
Calories per serving: 197 calories
Ingredients
3 tbsps. canola oil
1 3-oz. package firm tofu, cut into slivers – optional
4 Chinese eggplants, ribbon-cut
3 tbsps. garlic powder
1 tbsp. crushed red pepper flakes
1 cup water
1 tsp. cornstarch
5 tsps. white sugar
2 tbsps. oyster sauce
2 tbsps. light soy sauce
1 stalk green onion, chopped
Directions
- On high fire, place nonstick medium pan and heat oil.
- If using tofu, stir fry it for 4 minutes.
- Add eggplant and stir fry for 4 minutes.
- Add garlic powder, red pepper flakes and water. Once boiling, lower fire to a simmer and cook while covered until eggplant is soft and wilted.
- Meanwhile, in a small bowl mix cornstarch, sugar, oyster sauce, and soy sauce until smooth and dissolved.
- Slowly pour sauce mixture into pan while stirring frequently. Continue cooking until sauce has thickened.
- Remove from fire, transfer to a serving plate, and garnish with green onion.
- Serve and enjoy.
