← Replies in Chinese Eggplants in Chili Garlic sauce Recipe

Agree with other commenters, double the sauce. Added quarter of a red onion, 1 green bell pepper. Subbed dark soy sauce. Was delicious, would be great with chicken, tofu, or shrimp. Lots of umami and maybe a little too salty (rinsed the eggplant and still was a bit salty, use slightly less soy sauce).

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Ren Losee· 4 months ago

ah the dark soy goes a long way, I'd say use 1/3 or so if you use dark. (i usually use only a few drops in things but that's because I don't like salty foods)