Garlic Ginger Eggplant Stir-fry

Chinese cooks usually prepare eggplant with strong seasonings, simmered in richly flavored sauces. This makes the dishes an excellent accompaniment for rice and congee. Leftovers keep well overnight in the refrigerator and may be reheated the next day for lunch.

Courtesy of Quick & Easy Asian Vegetarian Recipes

Serves 4
Preparation time: 15 mins
Cooking time: 35 mins

4 Asian eggplants (about 11/2 lbs/700 g)
3 tablespoons oil
6 cloves garlic, minced
6 slices fresh ginger, minced
3 green onions (scallions), finely chopped
1 tablespoon chili paste
4 tablespoons water

Sauce
2 tablespoons soy sauce
1 tablespoon rice wine
1/2 to 1 tablespoon sugar
1 teaspoon vinegar
1/2 teaspoon salt
1 teaspoon sesame oil

1. Halve the eggplants lengthwise, then cut each half into 2 in (5 cm) pieces.

2. Combine all the Sauce ingredients in a bowl and set aside.

3. Heat the oil in a wok over high heat and when hot, add the eggplants, garlic and ginger and stir-fry until the eggplants begin to soften, about 4 minutes.

4. Add the green onions and chili paste and cook for 2 minutes. Add the Sauce and stir to combine all the ingredients. Add the water and cover. Reduce the heat to low and cook for 5 to 6 minutes. Transfer to a serving dish.

Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.