This easy stir-fried garlic eggplant from Chinese Soul Food is delicious as-is, but also wildly adaptable—try using Chinese sausage or even bacon instead of ground pork, or leave out the meat entirely to make it vegan. Add an extra splash of rice vinegar for a punchier sour counterpoint, or increase the amount of chili sauce if you really like spice. You can also use standard eggplants if you can’t find the longer, thinner, paler purple Chinese variety at your store. Either way, briefly roasting the eggplant before stir-frying reduces the amount of oil you’ll need.
Technically, you can make a stir fry in a skillet, but for the best flavor and proper cooking technique, you'll want a wok. This carbon steel version is great for both gas and electric stoves, and comes with a lid, bamboo spatula, and recipe booklet to boot.Buy Now ›
©2018 by Hsiao-Ching Chou. All rights reserved. Excerpted from Chinese Soul Food by permission of Sasquatch Books. Photograph by Clare Barboza.
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