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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Eggplant
Slice the Chinese eggplant into thin strips. Sprinkle with salt and let sit for 10 minutes to draw out moisture. Rinse and pat dry.
- 2
Make the Sauce
In a small bowl, mix soy sauce, rice vinegar, brown sugar, cornstarch, and water. Set aside.
- 3
Cook the Eggplant
In a large pan, heat vegetable oil over medium heat. Add the sliced eggplant and cook until tender, about 5-7 minutes.
- 4
- 5
Combine with Sauce
Pour the sauce mixture into the pan, stirring well to coat the eggplant. Cook for an additional 2-3 minutes until the sauce thickens.
- 6
Finish and Serve
Drizzle sesame oil over the dish and season with black pepper to taste. Serve hot.
