Stir-fried eggplant with soy sauce

Preparation time

Production time

Servings

10min

15min

1-2

Heat

protein

Dietary fiber

GI value

120kcal

2.1g

2.5g

<55

Efficacy

The eggplant is tender and flavorful, with a rich, savory sauce. This less oily version is healthier and goes perfectly with rice.

1. Cut the eggplant into strips, soak in lightly salted water for 10 minutes, then squeeze out the excess water;

2. Pour oil into a wok, sauté minced garlic until fragrant, then add fermented bean paste and stir-fry until the oil turns red;

3. Add the eggplant and stir-fry until softened, then season with light soy sauce and sugar;

4. Thicken with a little cornstarch slurry, stir-fry evenly and remove from heat.

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