Chinese Garlic Eggplant Stir-Fry

From the garden

• 1½ lb eggplants (slender Asian types if you have them), cut into finger-size batons
• 5 cloves garlic, minced
• 4 green onions, sliced, whites and greens separated

From the pantry

• 1 tbsp fresh ginger, minced
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 2 tsp cornstarch
• ½ tsp red pepper flakes — or a spoonful of chili paste
• ¼ cup vegetable oil
• 1 tsp toasted sesame oil
• 1½ cups jasmine or long-grain rice — steamed, for serving
• salt — for soaking the eggplant

1. Start the rice first so it's ready when the stir-fry is. Soak the eggplant batons in well-salted water for 15 minutes with a plate on top to keep them submerged, then drain and squeeze gently dry — the soak seasons them and stops them soaking up all the oil.
2. Stir the soy sauce, rice vinegar, sugar, cornstarch, and 0.25 cup water into a smooth sauce and set it by the stove.
3. Heat the vegetable oil in a wok or large skillet over high heat until shimmering. Stir-fry the eggplant in two batches, tossing every 30 seconds, until deeply browned outside and creamy within, 4–5 minutes per batch. Return everything to the pan.
4. Push the eggplant aside, drop the garlic, ginger, green onion whites, and pepper flakes into the center, and stir 30 seconds until intensely fragrant but not burnt.
5. Give the sauce a quick re-stir, pour it in, and toss everything 1 minute until the sauce bubbles, thickens, and glazes every piece. Finish with the sesame oil and green onion tops and serve immediately over rice.