If you enjoy Tyrian eggplant sautee but are looking for something just a bit punchier, then this stir-fry is the dish for you! Along with the onions and garlic that you'd get in the sauté, this stir-fry also adds chilies, ginger, soy sauce, and green onions. Great combo! Works very well. Especially when accompanied by a bit of spicy chili crisp at the table.

Eggplant Stirfry

Ingredients

• 2 Tbsp. oil
• 1 pile stirfry spice mix
• 3 Asian eggplants, halved lengthwise and sliced crosswise
• 1/2 Tbsp. dark soy sauce
• 1/2 Tbsp. light soy sauce
• 2 green onions, chopped

Directions

1. Heat the oil over medium-high heat.
2. Add the stirfry mix and stir-fry until fragrant and the onions are very slightly softened, but still have some bite to them (2-3 minutes).
3. Add the eggplant and stir-fry until softened, adding a little water if the pan seems too dry (3-5 minutes).
4. Drizzle in the soy sauces, add the green onions, and cook for another minute or two.
5. Serve hot or room temperature.
6. May be topped with Laoganma (老干妈/spicy chili crisp) if desired.