Chinese eggplant.

This was a spicy and very lovely moment.

INGREDIENTS

• 2–3 long Japanese or Chinese eggplant, sliced in half lengthwise and chopped
• 2 tablespoons peanut oil
• 4 large cloves garlic, peeled and minced
• 1 tablespoon ginger, peeled and minced
• 2–3 Chinese dried red chilis, chopped
• 4 scallions, finely chopped on the bias

FOR THE SAUCE:

• 2 tablespoons soy sauce
• 2 teaspoons granulated sugar
• 1 tablespoon chinkiang vinegar (subsitute: half balsamic, half red wine vinegar OR just balsamic)
• 1 tablespoon shaoxing wine or dry sherry (substitute: sake or mirin)
• 1 teaspoon sesame oil

INSTRUCTIONS

1. Whisk all the ingredients for the sauce into a bowl and set aside.
2. In a large pan over medium high heat, add 1 tablespoon peanut oil and eggplant. Stir fry for a few minutes (about 5 minutes) until the sides are golden brown and the center is tender.
3. Transfer eggplant to a plate and add remaining 1 tablespoon peanut oil to the pan. Add garlic, ginger, red chilis and cook for 1 minute.
4. Add eggplant and scallions, toss and pour the sauce. Stir fry for 1 minute, until all the vegetables are coated.
5. Turn the heat off and serve with white or brown rice.