Yu Xiang Qie Zi (Sichuan Spicy Eggplant)

Sweet garlic, soy sauce and ginger inspire this wok-seared eggplant dish.

Ingredients:

1 lb narrow eggplants or 1 lb round eggplant
1 teaspoon salt
3 tablespoons vegetable oil
3 tablespoons light soy sauce
2 garlic cloves, finely chopped
1 tablespoon ginger, minced
1 tablespoon hoisin sauce
1 teaspoon sugar
1 tablespoon sesame oil
3 green onions, chopped
2 teaspoons chili bean paste
2 teaspoons rice vinegar or chinese rice wine

Trim the ends off the eggplants and peel them. Slice the eggplants lengthwise into 2-inch long by 3/4-inch thick strips. Place the strips in a bowl, toss them with the salt, and set aside for 1 hour to draw out excess water. Rinse the strips under cool water, drain, and pat them dry with paper towels.

In a bowl combine the soy sauce, garlic, ginger, hoisin sauce, sugar, sesame oil, green onions, chili bean paste, and rice vinegar. Set aside.

Heat the vegetable oil in a wok over high heat until it is very hot. Add the eggplant strips and stir-fry for 5 minutes or until the eggplant is limp and cooked through. Add soy sauce mixture to the wok and stir-fry 1 additional minute. Serve with white rice.

Courtesy of food.com