Chinese Eggplant Salad

1. Wash and cut into thin strips of 1 cm by 1 cm, about 5cm long (you can replace with regular eggplants, but you need to soak them in a salt before use to extract the all juices come out and bitterness, as Chinese eggplants are not bitter in taste, I’m not soaking before).

2. Prepare all the spices and finely chop the garlic, chili, and green onion (separate the white part from the green part) and finely grate the ginger (if you don't have fresh ginger, you can use it dry).

3. In a large skillet or wok, pour 2 tbsp of oil over high heat. Carefully add all the eggplants and stir-fry for 6-8 minutes. They should be tender to the taste (but not too soft, about 1-2 minutes until cooked).

4. Push all the eggplants to one side of the skillet and add the remaining oil. Add all the spices, garlic, white part of the onion, ginger, fresh chili, vinegar, and sugar. Stir-fry for 1 minute.

5. Mix all the spices with the eggplants. Turn off the heat and add the green parts of the onion.

6. Serve as a hot salad, a side dish with meat, or as an appetizer. It's delicious both hot and cold! It will taste even better after 2-3 days, but it won't last that long in the fridge as it will be eaten quickly!

7. Enjoy!