Spicey Chineese Eggplant

Six ingredients, one wok, and dinner is on the table in 30 minutes. This Chinese-style eggplant leans on a sweet-sour-spicy balance that the Sichuan kitchen turned into an art form. Sugar and Chinkiang black vinegar do most of the talking. Balsamic works as a substitute since both share the same fermented, slightly funky depth.

Japanese eggplant is what’s called for, and there’s a reason. The thinner skin and lower seed count means it cooks faster and absorbs less oil than globe eggplant. Cut into 1×2-inch strips, the eggplant develops crisp browned edges while the inside stays creamy. Cooking in two batches keeps the wok hot enough to brown rather than steam.

The vinegar-sugar mixture goes in only after the heat is off. This is critical. Adding it while the wok is still cooking burns the sugar and bittens the vinegar. Off-heat, the eggplant drinks up the syrupy glaze and the residual heat reduces it to a glossy coating in under a minute.

Kitchen Tips

• Don’t peel the eggplant. The skin holds the flesh together during stir-frying so the strips don’t collapse into mush.
• Use a wide heavy pan or wok and get it screaming hot before the oil goes in.
• Chinkiang vinegar is worth tracking down if you can find it. It’s smokier and more complex than balsamic.
• Adjust the red pepper flakes to your tolerance. ½ teaspoon is moderate. Sichuan-trained palates would push it to 1 or more.

Variations

• Add 2 minced garlic cloves and a teaspoon of grated ginger when the eggplant goes back in for a more aromatic version.
• Toss in cubed firm tofu during the second batch for added protein.
• Finish with a teaspoon of toasted sesame oil and a sprinkle of toasted sesame seeds before serving over jasmine rice.