Chinese stir fries are the best. They are my go-to meals pretty much every time I want to cook something fast and easy.
The secret to making good stir fries is in the sauce – you have to add just the right amount to end up with a perfectly seasoned stir fry.
Unlike the big, bulbous American eggplant you are used to seeing in grocery stores, a Chinese eggplant is much smaller and longer. Its skin is thinner and the flavor is also milder because it contains a lot less seeds (which cause eggplant to taste bitter) than the American type.
Whisk the ingredients for the sauce in a bowl and leave it on the side.
Stir fry the eggplant with a little oil for a few minutes over medium heat, until they are tender.
Cook the garlic, ginger, and chilis. Return eggplant to pan. Add sauce and scallions. Serve over rice.