A vibrant and flavorful stir fry featuring tender eggplant in a spicy ginger soy glaze, perfect for a quick and satisfying meal.
Combine the soy sauce, rice vinegar, brown sugar, red chili flakes, cornstarch, and water in a mixing bowl until smooth. Set aside.
Mix the sauce ingredients thoroughly to ensure the cornstarch dissolves completely for a smooth texture.
Cut the eggplants into bite-sized pieces, keeping the skin on for texture. Set aside.
Cut the eggplant evenly to ensure consistent cooking.
Heat the vegetable oil and sesame oil in a large skillet over medium-high heat until shimmering.
Ensure the skillet is hot before adding ingredients to achieve a good sear.
Add the garlic, ginger, and scallions to the skillet and stir-fry for 30 seconds until fragrant.
Stir constantly to prevent the aromatics from burning.
Add the eggplant pieces to the skillet and stir-fry for 5-7 minutes until they are tender and slightly browned.
Stir frequently to ensure even cooking and prevent sticking.
Pour the prepared sauce over the eggplant and stir to coat evenly. Cook for an additional 2-3 minutes until the sauce thickens.
Keep stirring to prevent the sauce from clumping and ensure even coating.
Transfer the stir fry to a serving dish and garnish with additional scallions if desired. Serve hot.
Serve immediately to enjoy the dish at its best flavor and texture.
