Long, slender Chinese eggplant makes a quick stir-fry dinner. Authentic Chinese flavor comes from ginger, garlic, and spicy red chili. If you crave bold Asian flavors, this plant-based oil-free vegan recipe is for you.
4Chinese eggplantsabout 1.5 pounds, cut into 3/4-inch, half-moons
1bunch scallionsgreen onion, sliced 3-inches long, on a bias
2clovesgarlicminced
1red chili pepperdiced
2tablespoongingerminced
3pitted datesminced
1tablespoonChinese black vinegaror balsamic
1/2cupwater
1tablespoontamari
1teaspoontoasted sesame seedsto garnish
Instructions
To make the Quick Chinese Eggplant Stir-Fry:
Preheat a wide sauté pan or wok over high heat. Place the eggplant in a single layer in your preheated pan. Let sear, without moving, for about 5 minutes. You may need to work in two batches, depending on how wide your pan is. Be sure not to overcrowd the pan or the eggplant won’t brown properly.
When the eggplant is well-charred on one side, flip and char on the second side, another 3-4 minutes.
Remove from the pan and return the pan to heat.
Add the scallions to the pan. Sauté until brown around the edges, 7-8 minutes.
Add the ginger, garlic, red chili, dates, vinegar, and 1/2 cup of water. Return the eggplant to the heat. Sauté everything 3-5 minutes over high heat, until aromatic and the eggplant is tender. Add water, as needed, to prevent burning.
Pour in the tamari and turn off the heat. Taste to adjust seasoning.
Garnish with toasted sesame seeds. Serve immediately.