Taking just 30 minutes, this Chinese eggplant stir fry recipe is an ideal weeknight dinner.  Serve with noodles or rice for a quick, satisfying dinner!

Cut eggplants into 2-inch strips.

Stir 1 teaspoon salt into a bowl of water, and submerge eggplant for 15 mins.

– Drain and pat dry, then coat in 1 tbsp cornstarch.

Mix together sauce ingredients.

Heat 2 tbsp oil in skillet and fry eggplant 6-8 mins until golden.

Transfer eggplant to plate, then fry garlic & ginger for 30 secs.

Add sauce and eggplant to skillet, and cook 1 min to thicken sauce.

Decorate with green onions & sesame, and serve with noodles if desired.