Sichuan-Style Eggplant

Adapted from Madhur Jaffrey’s World Vegetarian






1 ½  -2 lb eggplant (ideally the small, thin Japanese style)
2 tablespoons peanut or canola oil
2 scallions, cut crosswise into fine rings (both the white and the green sections)
3 thin slices of peeled ginger, cut finely
3 garlic cloves, peeled and finely chopped
4 teaspoons soy sauce
2-3 teaspoons chili paste (or finely chopped fresh chilis) adjust to your taste
2 teaspoons sugar
2 teaspoons red wine vinegar (or whatever vinegar you have)
1 teaspoon sesame oil
3 tablespoons chopped cilantro  or fresh scallions(optional, for garnish)

Slice eggplants into half inch rounds, then quarter the rounds (or cut into 3 inch by half inch strips) Steam eggplant pieces for 15-17 minutes, or until tender.
Put the oil in a large, nonstick wok or frying pan and set over high heat. When hot, put in scallions, ginger, and garlic. Stir for a minute. Put in the eggplants. Stir for a minute. Now put in the soy sauce, chili paste with soybean, sugar, and vinegar. Stir and cook for 3 minutes. Taste and add a little salt, if needed. Add the sesame oil and stir once. Turn off the heat. Sprinkle cilantro or scallions over the top before serving.