Chinese Spicy Garlic Eggplant (Yu Xiang Qie Zi)

Chinese Spicy Garlic Eggplant (Yu Xiang Qie Zi)

Chinese Spicy Garlic Eggplant (Yu Xiang Qie Zi)
Steaming eggplant, as opposed to deep-frying it, lightens this fragrant stir-fry adapted from a recipe in Grace Young and Alan Richardson's The Breath of a Wok (Simon & Schuster, 2004).

Sweet fried garlic mingles with soy sauce and ginger in the sauce for this wok-seared eggplant. Steaming the eggplant, as opposed to deep-frying it, lightens the dish, which is adapted from a recipe in Grace Young and Alan Richardson's The Breath of a Wok (Simon & Schuster, 2004). This recipe first appeared in the tablet edition of our November 2014 issue with the story The Glories of Garlic.