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Vegan Chinese Eggplant

yield: 4 total time: 25 minutes

Ingredients

3 Chinese eggplants medium, approx. 1lb 5oz or 595g per 3 eggplants
2 teaspoons sea salt
2 tablespoons light soy sauce Chinese
1 teaspoon dark soy sauce
4 teaspoons granulated sugar
2 tablespoons Shaoxing wine
3/4 cup water
1 tablespoon cornstarch
1/4 cup canola oil see notes
6 garlic cloves minced
2 Bird's eye chilies fresh, cut into thin rings
1 tablespoon scallion sliced

Nutrition

Calories : 270 calories
Carbohydrate : 33 grams
Fat : 14 grams
Fiber : 13 grams
Protein : 5 grams
SaturatedFat : 1 grams
Sodium : 1720 milligrams
Sugar : 13 grams

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