Floating Olive Branch
Chinese Eggplant with Chili Garlic Sauce


1 tablespoon Chinese spicy bean sauce (aka. ma po sauce) 

1 teaspoon Sesame Oil 

1 tablespoons soy sauce 

2 teaspoons granulated sugar 

1 tablespoon Honey Ginger White Balsamic 

1 teaspoon fish sauce 

3 tablespoons Garlic Infused Olive Oil, divided 

2-3 Japanese eggplant, halved and thickly sliced

1 tablespoon fresh ginger, peeled and chopped 

3 garlic cloves, peeled and minced 

8-10 dried red chilies (optional)

1 tablespoon Honey Ginger White Balsamic 

2 scallions, trimmed and chopped



Place spicy bean sauce, Sesame Oil, soy sauce, sugar, Honey Ginger White Balsamic, and fish sauce in a medium bowl, whisk until blended and set aside.
Heat 1 1/2 tablespoons of Garlic Infused Olive Oil in a large skillet or wok over medium-high heat. Once hot, add the eggplant and stir-fry until golden brown and tender. Remove from the skillet and set aside on a plate. Add the remaining Garlic Infused Olive oil to the skillet (1 1/2 tablespoons); once hot, add the ginger, garlic, and red chilies. Stir fry for 1-2 minutes or until fragrant, then deglaze the skillet with Honey Ginger White Balsamic. Return the eggplant to the skillet, add the scallions, and stir fry until the scallions have become tender about 1-2 minutes. Reduce heat to low, add the sauce, and stir to coat. Continue to cook, stirring frequently, until the sauce is hot and the eggplant is thoroughly coated. Remove from the skillet and serve.