This is a stimulating stir-fried dish, full of seductive aromas. Dark and gleaming, each piece of eggplant is plump and soft, and a wonderful complex of flavors comes through—hot, sour, salty, sweet.
Rinse and dry the eggplants and cut off the stems. Do not peel. Quarter them lengthwise and cut each quarter into
Heat a wok or large, heavy skillet over high heat for 30 seconds; add the 2 oils, swirl, and heat for 30 seconds. Scatter in the garlic, ginger, and scallions and stir rapidly for 15 seconds. Then add the eggplant wedges and stir with a spatula in flipping and light pressing motions for 2 minutes, to expose them to the oil. Turn heat to medium high and continue to flip and press lightly for 4 more minutes, until the wedges are slightly browned and flattened. Do not press them hard, lest they break and become messy.
Turn heat high; give the seasonings a stir and pour over the eggplants. Stir in scooping motions for 30 seconds; give the cornstarch mixture a stir and add to the sauce. Toss briefly, then pour into a hot serving dish.
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