Eggplant with Garlic Sauce

Ingredients

• 3 tablespoons canola oil
• 4 Chinese eggplants, halved lengthwise and cut into 1 inch half moons
• 1 cup water
• 1 tablespoon crushed red pepper flakes
• 1 teaspoon garlic powder
• 2-3 cloves minced garlic
• 5 teaspoons white sugar
• 1 teaspoon cornstarch
• 2 tablespoons light soy sauce
• 2 tablespoons oyster sauce
• 1 tsp. fish sauce
• 1 tablespoon hoisin sauce

Directions

1. Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornstarch, soy sauce, oyster sauce, fish sauce, and hoisin sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.

**I like to add shrimp or cubed tofu in place of some of the eggplant.