Can I use something other than eggplant for this recipe?

Try using zucchini or thinly sliced potatoes (preferably chopped into thin sticks). Potatoes are often used in Szechuan cuisine despite the fact that we don't see them very often on menus here in the US. They are a staple ingredient for the simple reason that they are cheap and take on pretty much any flavor you add to them.

Can I substitute American eggplant for Chinese eggplant?

Technically yes, you can, but I wouldn't recommend it. The reason being that American eggplant has a thicker skin, lots of seeds which can be very unpleasant in a stir fry, and a stronger, more acrid, taste.

Do I need to peel eggplant?

It depends on the eggplant. For smaller and younger eggplants like a Chinese eggplant, there is no need to since the skin is thin. For larger eggplants, yes, you should always peel the skin as it may be old and have a tough texture.

Chinese Eggplant with Garlic Sauce

Name: Chinese Eggplant with Garlic Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 to 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 to 3 Chinese dried red chilis, chopped; 4 scallions, finely chopped on the bias; 2 tablespoons soy sauce; 2 teaspoons granulated sugar; 1 tablespoon chinkiang vinegar; 1 tablespoon shaoxing wine or dry sherry; 1 teaspoon sesame oil

Description

This is a tender Chinese eggplant stir fry dressed in a spicy garlic sauce. Ready in 20 minutes from start to finish.

Ingredients

Scale

2 to 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 to 3 Chinese dried red chilis, chopped
4 scallions, finely chopped on the bias

Sauce

2 tablespoons soy sauce
2 teaspoons granulated sugar
1 tablespoon chinkiang vinegar
1 tablespoon shaoxing wine or dry sherry
1 teaspoon sesame oil

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Instructions

Whisk all the ingredients for the sauce into a bowl and set aside.
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.
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.
Add eggplant and scallions, toss and pour the sauce. Stir fry for 1 minute, until all the vegetables are coated.
Turn the heat off and serve with white or brown rice.

Notes

Leftovers: Store the leftovers in an airtight storage container and refrigerate for up to 3 days.

Nutrition

Serving Size: 2
Calories: 194
Sugar: 6.2g
Sodium: 883.8mg
Fat: 16.5g
Saturated Fat: 1.4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 10.1g
Fiber: 1.7g
Protein: 2.2g
Cholesterol: 0mg