🍆 The Only Eggplants with Garlic Sauce Recipe You'll Ever Need 🍆 by CiCi Li

Eggplants with Garlic Sauce, Yu Xiang Qie Zi, is a classic Sichuan dish. Normally when you cook eggplants, they will turn brown, and become soggy and super oily. Today I’d like to show you some tricks so those won’t happen. It’s going to be the most delicious Eggplants with Garlic Sauce!

Eggplants with Garlic Sauce Written Recipe:  https://cicili.tv/eggplants-with-garl...

Serves: 2
Prep time: 30 minutes
Cook time: 10 minutes

For the eggplants:
2 teaspoons salt
1 teaspoon rice vinegar
4 large Chinese eggplants, quartered the eggplants lengthwise, 2-inch long
1 tablespoon cornstarch
4 cups avocado oil

For the stir-fry:
2 tablespoons avocado oil
6 ounces ground pork
1 tablespoon Sichuan Pixian broad bean paste (duo ban jiang)
1/2 teaspoon ginger, minced
5 garlic cloves, minced
1 teaspoon salted chopped chilies (duo jiao), could replace it with pao jiao, or other red chili peppers
1 tablespoon scallions, minced

For the sauce:
1 tablespoon soy sauce
1 tablespoon dark soy sauce
1 tablespoon Chinkiang vinegar
2 tablespoons sugar
2/3 cup water
1 tablespoon cornstarch
3 tablespoon water

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