EGGPLANT Garlic Sauce🍆🔥

Tender golden eggplant with garlic sauce recipe. Sweet and tangy. A quick flavour-packed dish that’s perfect with steamed rice. Eggplant recipe Vegan recipe Eggplant with Garlic Serves: 2-3 Preparation Time :10 minutes Cooking Time:  15 minutes Ingredients: 400g Asian eggplants (or regular eggplants) 2-3 cloves garlic (8-10g), minced 2 slices fresh ginger (5g), julienned 2 spring onions (white part for stir-frying, green part for garnish) 3-4 TBSP neutral oil 2 TBSP potato starch / corn starch (for coating) Sauce: 1 ½  TBSP soy sauce 1 ½ TBSP oyster sauce 1 ½ TBSP rice vinegar 1 ½ TBSP sugar ½ cup water Method: In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sugar and water. Set aside. Slice the eggplants lengthwise, then cut into batons or half-moons. Soak in water for 2-3 minutes (to prevent discoloration), then pat dry. Lightly dust with potato starch. Heat 2 tablespoon oil in a wok or large frying pan over medium-high heat. Fry the eggplant in batches until golden on both sides and slightly softened. Remove and set aside. In the same wok, add another 1-2 tablespoon oil. Stir-fry the garlic, ginger and white parts of the spring onion for 30-60 seconds until fragrant. Return the eggplant to the wok, pour in the prepared sauce, and toss quickly until the sauce thickens and coats the eggplant. Transfer to a plate, garnish with the green parts of the spring onion, and enjoy hot with steamed rice.