Japanese Eggplant with Sichuan Chili and Chives
Note: if you can't find Japanese eggplants, okay to substitute small Italian eggplants, though I wouldn't recommend doing this with large everyday eggplants.
4 tablespoons peanut oil
6 small japanese eggplants, halved and sliced into 1-inch cubes
10 dried sichuan, thai bird's-eye, or other small dried red chili
1 yellow onion, peeled, halved, and sliced into 1/4-inch thick half moons
1 cup sliced napa cabbage
3 garlic cloves, sliced
1 piece fresh ginger 1/2 the size of your thumb, peeled and sliced into matchsticks
1 tablespoon soy sauce
2 teaspoons sesame oil
1 bunch chives, sliced into 1-inch batons
1. Heat 2 tablespoons of the oil in a large skillet over the highest heat possible. When a wisp of smoke appears, add the eggplant and stir-fry, moving constantly, until just cooked through, about 4 minutes. Remove from pan and set aside.
2. Heat the remaining 2 tablespoons of oil in the same skillet over the highest heat possible. When a wisp of smoke appears, add the chilis and stir-fry for 10 seconds, then add all remaining ingredients except for the soy sauce, sesame oil, and chives. Add the reserved eggplant to the pan. Stir-fry for 1-2 minutes, until the cabbage is soft, the eggplant is cooked, and the onion is crisp-tender, then add the soy sauce, sesame oil and chives and stir-fry for an additional 15 seconds, until the chives are bright green. Serve immediately, with rice.
Yield: serves 2.