INGREDIENTS
•
3 tablespoons canola 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 white sugar
•
1 teaspoon cornstarch
•
2 tablespoons light soy sauce
•
2 tablespoons oyster sauce