Start heating the cooking oil in a wok or frying pan. It’ll take time for it to reach smoking point so turn on the stove before doing everything else.
Stir together the soy sauce, rice vinegar, sugar and ginger until the sugar is dissolved. Set aside to infuse.
Cut the eggplants in halves lengthwise then cut each half into slices about half an inch wide. I like to this on the bias (that means I cut diagonally) but it’s just a personal preference as the shape of the eggplant pieces won’t affect the flavors and textures of the dish.
When the oil is starting to smoke, flash fry the eggplants. Again, refer to the post on flash frying. The frying time should last for no more than two minutes if the oil has reached the correct temperature.
Use a kitchen spider to scoop out the eggplants, tapping the spider on the side of the wok to let as much of the oil drip off.
Place the cooked eggplants in a shallow bowl. Pour the prepared sauce over them. Sprinkle with toasted sesame seeds and serve at once.
Thanks, Sam, for taking the photos.
Flashed-fried eggplants with rice vinegar and soy sauce printed from https://casaveneracion.com/flashed-fried-eggplants-rice-vinegar-soy-sauce/ for personal use only. Not for republication nor distribution.