Look for firm skin, with no spots and no wrinkles.
Compared to the American eggplant, Chinese eggplants have thinner skins, a more delicate flavor, and not as many of the seeds.
Can be used in place of American eggplant.
Ingredients
2 tablespoons cooking oil, divided
3 small eggplants, cut into long strips
2 cloves garlic, finely minced
1 red chili pepper, finely diced
1 tablespoon ginger, finely minced
1 stalk green onion, chopped
1 tablespoon soy sauce
1 tablespoon black vinegar
½ teaspoon sugar
Directions
In a wok or saucepan over high heat, add 1 tablespoon of the cooking oil and swirl to coat wok. Once wok is hot, add eggplant in a single layer.
Cook 1 minute and flip over each piece so they cook evenly. Cook another 2-3 minutes, flipping occasionally.
Push eggplant aside in wok and add 1 tablespoon cooking oil. Add garlic, red chili peppers, ginger and green onion. Stir these aromatics until they become fragrant.
Combine aromatics with eggplant and stir fry for one minute. Add soy sauce, black vinegar and sugar and stir to combine all. Serve immediately.
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