Cook what you grow
Chinese Garlic Eggplant Stir-Fry
Silky eggplant batons glazed in the classic Sichuan-style sweet-savory garlic sauce (soy, rice vinegar, and plenty of ginger) over steamed rice.
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Ingredients
serves 4From 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