this recipe has been edited from the original from cooking.nytimes.com
- 1 long Asian eggplant cut into small half moons
- 1 bunch water spinach
- 2 tablespoons soy sauce (more if desired)
- 1 tablespoon sherry, vinegar or cooking wine
- ¼ cup vegetable stock or water
- 2 tablespoons oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 jalapeño or serrano peppers, minced (optional)
- Prepare the water spinach. Cut or break away the bottom 2 inches of the stalks. Break off the thicker, bottom part of the stems and wash thoroughly. Roughly cut and dry. Do the same with leaves.
- In a small bowl or measuring cup combine the soy sauce, rice wine or sherry, and stock or water. Combine the garlic, ginger and chiles in another bowl.
- Heat wok/ skillet on high heat. Add oil by pouring it down the sides of the pan and swirling the pan.
- Add garlic, ginger and chiles and stir-fry for no more than 10 seconds. Add the eggplant and stir-fry 5-10 minutes, charring the sides. Add a splash of water to pan and cover with lid for 2 minutes so eggplant becomes tender.
- Remove lid and add the water spinach stems and stir-fry for 1 minute. Add the spinach leaves, stir-fry for about 30 seconds and add the soy sauce mixture. Stir-fry for 1 minute, until the spinach has wilted.
- Serve with rice or noodles.