Chinese Steamed Eggplant
1 large eggplant, cut into 6 wedges (I cut it into smaller pieces - this is up to you)
2 T vegetable oil
2 cloves garlic (or more)
1 garlic scape, chopped into small pieces
1.5 T soy sauce
1.5 T fish sauce (for a vegetarian version, use more soy sauce in place of this)
1/4 t sugar
Steam eggplant until tender, about 30 minutes.
Heat oil in a wok or large skillet.
Stir-fry garlic scape 1 minute.
Add remaining ingredients.
Stir-fry 3 more minutes.
Pairs Well With
This is a fabulous quick and easy meal.