Paleo Chinese Eggplant

By ROBandSEAN

Ingredients

• 3 tablespoons coconut oil
• 4 Chinese eggplants, halved lengthwise and cut into 1 inch half moons
• 1 cup water
• 1 tablespoon crushed red pepper flakes
• 3 tablespoons garlic powder
• 5 teaspoons coconut sugar
• 1 teaspoon arrowroot
• 2 tablespoons light soy sauce
• 2 tablespoons oyster sauce

Preparation

Step 1

Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.