prep time: 10 minutes       cook time: 15 minutes       total time: 25 minutes       makes 6 servings

2 T oil
1 clove fresh garlic
4 chinese eggplants, cut in slanted half crescents
3/4 c water
1/2 T crushed red pepper flakes
2 T garlic powder
3 tsp sugar
1 tsp cornstarch
1 T soy sauce
1 T oyster sauce
salt and pepper if desired


  1. heat oil in skillet over high heat.
  2. once hot, stir in garlic.
  3. cook and stir in eggplant until soft, about a couple of minutes.
  4. slowly stir in water, a little bit at a time to avoid burning eggplant.
  5. stir in red pepper flakes and garlic powder.
  6. cover and simmer until all the water is absorbed.
  7. meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a small bowl until sugar and cornstarch have dissolved.
  8. stir sauce into the cooking eggplant, making sure to evenly coat the eggplant.
  9. season with salt and black pepper if desired.
  10. cook until the sauce has thickened.
  11. feed it to your hubsband*.


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