Recipe:
Source: https://www.vkusnyblog.com/recipe/bystrye-baklazhany-po-kitajski/
Ingredient notes:
Eggplants. Fresh eggplants of any variety are suitable for this dish. Leave frozen ones for other dishes.
Garlic. In this case only fresh garlic will provide the necessary intensity of flavor, so use it.
Ginger. This ingredient is also best used fresh; its pieces will create bursts of flavor when you bite into them.
Hot pepper. Here you can replace or supplement fresh chili with dried flakes or chili powder. Adjust the heat to your taste.
Sesame oil. As in the vast majority of Asian recipes, a dark toasted sesame oil with a strong characteristic aroma is required. Cold-pressed sesame oil is, of course, healthy, but not suitable here.
Vinegar. The recipe specifies apple cider vinegar, but you can also use rice vinegar or white wine vinegar.
Soy sauce. Use regular (light) soy sauce, not dark.
Now for the preparation.
Cut the eggplants into sticks about 6 cm long and 1.5–2 cm thick.
Heat a skillet over medium-high heat and fry the eggplants in vegetable oil in several batches. Transfer to a plate.
Finely chop the garlic, chili pepper, and ginger. Add them to the skillet and fry for 20 seconds.
Add soy sauce, vinegar, sesame oil, and sugar. Bring to a boil. Add the eggplants to the skillet and cook, stirring, for about 5–7 minutes. The eggplants should be cooked through but still hold their shape.
Serve hot or cold, sprinkled with chopped green onions.
Enjoy your meal!
This quick Chinese-style eggplant recipe was tested and prepared by chef Tatyana Nazaruk — the author of Vkusny Blog.
Want to thank her? It's simple!
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