A popular Szechuan dish is eggplant cooked with chiles and garlic. Try to use long, thin Asian eggplants, not the big, globe-like eggplants which tend to be more common in the United States. Asian eggplants have no bitterness and have a sweeter, more delicate flavor.
Yield: 4 servings
Reprinted from Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites by Naomi Imatome-Yun, copyright ©2015. Published by Rockridge Press.
¼ cup vegetable broth
1 tablespoon soy sauce
1 tablespoon Chinese black vinegar or good balsamic vinegar
1 tablespoon brown sugar
1 tablespoon chili oil
¼ teaspoon red pepper flakes
2 tablespoons peanut or vegetable oil
2 to 3 Asian eggplants, cut into thin, 1-inch-long strips
2 scallions, minced
1 tablespoon fresh minced ginger
2 garlic cloves, minced