Preparation:   

Preparation time: 5 mins

Cooking time: 15 mins

Serving: 4

Ingredients:

1. Cut eggplant at an angle into 1/2" thick pieces about 3-4 inches long.
2. Place the eggplant in a steamer basket and steam for 10-12 minutes until under.
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.
4. Once the eggplant is steamed, place them on a paper towel and pat them dry to remove excess moisture.
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.
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!