Ingredients:

For the Eggplant:

• 2 Chinese eggplants: Known for their mild flavor and soft texture, these eggplants are perfect for stir-frying.
• 1 tbsp salt: Used to remove excess moisture and bitterness from the eggplants.
• 1 ½ tbsp cornstarch: Helps create a crispy coating on the eggplants during stir-frying.
• 2 tbsp vegetable oil: Ideal for high-heat cooking; use any neutral oil like canola or sunflower.

For the Aromatics:

• 5 cloves garlic, chopped: Provides a robust, savory aroma that enhances the flavor of the dish.
• 1 tsp finely chopped ginger: Adds a warm, spicy undertone to the sauce.
• 1 red chili pepper, sliced: Adjust the amount to taste for a bit of heat; remove the seeds for a milder flavor.

For the Sauce:

• 2 tbsp soy sauce: Adds umami and depth of flavor.
• 1 tbsp rice vinegar: Balances the richness with a hint of tang.
• 1 tbsp oyster sauce: Provides a rich, savory base with a hint of sweetness.
• 1 tsp sugar: Balances the salty and tangy flavors, enhancing the overall taste.
• ½ cup water: Helps to thin the sauce, making it easier to coat the eggplants evenly.
• 1 tsp sesame oil: Adds a nutty aroma and finishing touch to the dish.

Instructions:

1. Prepare the Eggplant:

• Start by slicing the Chinese eggplants into long, bite-sized strips. Place them in a large bowl, sprinkle 1 tablespoon of salt over the eggplants, and toss to coat evenly. Let them sit for about 20-30 minutes. This process, known as “degorging,” helps to draw out excess moisture and any bitterness from the eggplants, resulting in a firmer texture when stir-fried.
• After the resting period, rinse the eggplants thoroughly under cold water to remove the salt. Pat them dry with paper towels to ensure they are ready for frying.

2. Coat the Eggplant:

• In a clean bowl, toss the dried eggplant strips with 1 ½ tablespoons of cornstarch. Make sure each piece is well-coated. The cornstarch will give the eggplants a slightly crispy exterior while keeping the inside tender and creamy.

3. Prepare the Sauce:

• In a small mixing bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of oyster sauce, 1 teaspoon of sugar, and ½ cup of water. Stir well to dissolve the sugar completely. This sauce will be used to flavor the stir-fried eggplants later on.

4. Stir-Fry the Eggplant:

• Heat a large skillet or wok over medium-high heat and add 2 tablespoons of vegetable oil. Once the oil is hot and shimmering, add the cornstarch-coated eggplant strips in a single layer. Stir-fry the eggplants for about 5-7 minutes, or until they are golden brown and tender on the inside. Avoid overcrowding the pan, as this can cause the eggplants to steam rather than fry. If necessary, fry them in batches. Once cooked, remove the eggplants from the skillet and set them aside.

5. Make the Garlic Sauce:

• In the same skillet, add a little more oil if needed. Reduce the heat to medium and add the chopped garlic, ginger, and sliced chili pepper. Stir-fry for 1-2 minutes until the garlic is fragrant and slightly golden, and the ginger and chili release their aroma. Be careful not to burn the garlic, as it can turn bitter.

6. Combine and Finish:

• Return the fried eggplant to the skillet with the garlic, ginger, and chili. Pour the prepared sauce over the eggplant, and toss everything together to ensure the sauce coats the eggplant evenly. Cook for another 2-3 minutes, allowing the sauce to thicken slightly and absorb into the eggplant. Taste and adjust seasoning with a pinch of salt or sugar, if necessary.

7. Serve and Garnish:

• Drizzle 1 teaspoon of sesame oil over the dish for a final touch of flavor. Garnish with chopped green onions or sesame seeds for added color and texture. Serve hot with steamed rice or noodles for a complete and satisfying meal.

Tips and Variations:

• Adjust the Spice Level: If you prefer a milder flavor, use a milder pepper or reduce the amount of red chili pepper. For extra heat, add more chili or a dash of chili flakes.
• Add Protein: Consider adding tofu, chicken, or shrimp to make this dish more filling and protein-rich.
• Vegetable Additions: Feel free to add other vegetables like bell peppers, snap peas, or mushrooms to make this dish even more nutritious.
• Gluten-Free Option: Substitute tamari or coconut aminos for soy sauce to make this dish gluten-free.

Storage Tips:

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen over time, making the dish even more delicious the next day.
• Reheat: To reheat, add a splash of water or broth to the skillet and heat over medium until warmed through. You can also use a microwave for a quicker option.

Nutritional Benefits:

Eggplants are low in calories and high in fiber, making them an excellent addition to a healthy diet. They are rich in antioxidants, particularly nasunin, which helps protect cells from damage. Garlic and ginger are well-known for their anti-inflammatory and immune-boosting properties. The combination of these ingredients makes this dish not only delicious but also highly nutritious!

Conclusion:

This Stir-Fried Eggplant with Garlic Sauce is an incredibly tasty and versatile dish that’s perfect for both beginner cooks and seasoned chefs. Its robust flavors, quick preparation time, and health benefits make it a go-to recipe for any occasion. Whether you’re looking for a light lunch, a side dish, or a vegetarian dinner option, this dish is sure to impress! Enjoy the balance of textures and flavors with every bite, and don’t forget to pair it with your favorite rice or noodle dish for a complete meal.