Spicy Sichuan Eggplant Stir-fry with Crispy Garlic

Instructions

1. 1

   Slice the Chinese eggplants into 1-inch thick pieces and then halve them. Mince the garlic and grate the ginger.

   ~5 min
2. 2

   In a small bowl, whisk together soy sauce, chili bean paste, rice vinegar, sesame oil, sugar, cornstarch, and water. Set aside.

   ~2 min
3. 3

   Heat 2 tablespoons of vegetable oil in a wok or large frying pan over medium-high heat. Add half of the minced garlic and stir-fry until golden brown and crispy (about 2-3 minutes). Remove garlic with a slotted spoon and set aside on a paper towel to drain.

   ~3 min
4. 4

   Add the remaining 2 tablespoons of vegetable oil to the wok. Add the eggplant pieces and stir-fry until they start to soften and turn slightly golden (about 5-7 minutes).

   ~7 min
5. 5

   Add the minced ginger and the remaining minced garlic to the wok with the eggplant. Stir-fry for another minute until fragrant.

   ~1 min
6. 6

   Pour the prepared sauce mixture into the wok. Stir continuously until the sauce thickens and coats the eggplant evenly (about 2-3 minutes).

   ~3 min
7. 7

   Stir in the crispy fried garlic. Toss to combine.

8. 8

   Serve hot.