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Export 10 ingredients for grocery delivery
Step 1
Cut eggplant at an angle into 1/2" thick pieces about 3-4 inches long.
Step 2
Place the eggplant in a steamer basket and steam for 10-12 minutes until under.
Step 3
In a small bowl, mix together chicken stock, light soy sauce, dark soy sauce, sugar, white pepper, msg, chicken stock, and corn starch. Chop garlic and mince ginger and set aside.
Step 4
Once the eggplant is steamed, place them on a paper towel and pat them dry to remove excess moisture.
Step 5
Over medium high heat, add 2 tbsp of netural oil and saute garlic and ginger. Add in eggplant and stir fry for 2 minutes until they take on a golden brown color.
Step 6
Add the premixed sauce, then stir to coat the eggplant for about 2 minutes until the sauce thickens to a glaze. Serve and enjoy!
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