Give the cornstarch and water mixture a quick restir and add it in the middle of the pan, stirring quickly to thicken. Mix the sauce with the other ingredients and serve hot.
Note: This last step is optional. If you want, instead of adding the cornstarch slurry, you can finish off the dish by removing it from the heat and stirring in 1/2 teaspoon of Asian sesame oil.
Eggplant in Garlic Sauce
By Rhonda Parkinson, About.com
Thicken the Sauce
Be sure to re-stir the cornstarch/water mixture before adding it in the wok.
Photo © copyright 2007 by Rhonda Parkinson, licensed to About.com, IncPrev
- Braised Eggplant in Garlic Sauce - a Popular Szechuan Dish
- Cutting the Eggplant, Step 1
- Cutting the Eggplant - Step 2
- Prepare the Aromatics
- Prepare the Sauce and Ground Pork
- Stir-fry the Pork and Seasonings
- Add the Eggplant and Sauce
- Thicken the Sauce
- You're Done!
More Eggplant Recipes
Learn More About Szechuan Regional Cooking
More Links
Explore Chinese Food
Must Reads
By Category
- Chinese Cooking Basics
- Dim Sum and Party Recipes
- Nutrition and Chinese Food
- Recipes by Ingredient
- Recipes by Meal and Course
- Food and Chinese Culture
- Dining Out
- Festivals and Holiday Food
- Recipes by Cooking Method
- Regional Chinese Cuisine
- Chinese Food Outside China
- Vegetarian Info and Recipes
- Shopping Online
- What to Drink
About.com Special Features
Conquering High Cholesterol
Learn how you can reduce your your numbers with these nutrition and exercise tips. More >
Mornings Made Easy
Reclaim the morning and your sanity with these easy recipes, tips, and timesaving ideas. More >
©2009 About.com, a part of The New York Times Company.
All rights reserved.