Steamed Eggplant with Garlic Sauce Recipe

Name: Steamed Eggplant with Garlic Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon dark soy sauce; 2 teaspoons oyster sauce; 2 teaspoons sugar; 1 teaspoon cornstarch dissolved in 1 tablespoon water; 1 teaspoon distilled white vinegar; 1/2 teaspoon Shao-Hsing wine or dry sherry; 1/2 teaspoon crushed red pepper; 1/4 teaspoon salt; 1 pound medium eggplants, peeled; 1 1/2 teaspoons peanut oil; 2 teaspoons minced garlic; 1 1/2 tablespoons vegetable stock or water

Servings: persons

1 tablespoon dark soy sauce
2 teaspoons oyster sauce
2 teaspoons sugar
1 teaspoon cornstarch dissolved in 1 tablespoon water
1 teaspoon distilled white vinegar
1/2 teaspoon Shao-Hsing wine or dry sherry
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1 pound medium eggplants, peeled
1 1/2 teaspoons peanut oil
2 teaspoons minced garlic
1 1/2 tablespoons vegetable stock or water

1
Combine all of the ingredients in a small bowl.
2
Slice the eggplants lengthwise 1/2 inch thick, then cut the slices lengthwise into 1/2-inch strips.
3
Put the eggplant on a heatproof plate and steam over boiling water until tender, 20 to 25 minutes.
4
Carefully remove the plate and set aside.
5
Set a wok over high heat for 30 seconds.
6
Add the oil and stir to coat.
7
When a wisp of white smoke appears, add the garlic and stir-fry until golden, about 10 seconds.
8
Stir in the steamed eggplant.
9
Add the stock and cook until the eggplant just falls apart, about 3 minutes.
10
Make a well in the center of the wok, pushing the eggplant up the sides slightly.
11
Stir the sauce and add it to the wok.
12
Stir in the eggplant and cook until bubbling and thick, about 2 minutes.
13
Transfer to a warmed bowl and serve.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon dark soy sauce, 2 teaspoons oyster sauce, 2 teaspoons sugar, 1 teaspoon cornstarch dissolved in 1 tablespoon water, and more.

Yes, Steamed Eggplant with Garlic Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Steamed Eggplant with Garlic Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions