Quick-Cooked Chinese Eggplant with Savory Garlic Glaze

Prepare the eggplant: Cut the Chinese eggplant into 2-inch long, 1/2-inch thick strips. Place them in a bowl and set aside.

Make the garlic sauce: In a small bowl, whisk together the minced garlic, soy sauce, rice vinegar, sugar, white pepper, and water. Set aside.

Sauté the eggplant: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the eggplant strips and sauté for 5-7 minutes, stirring occasionally, until they are tender and slightly browned.

Add the sauce: Pour the prepared garlic sauce over the eggplant in the skillet. Stir well to coat all the eggplant pieces.

Simmer and serve: Bring the sauce to a simmer and cook for 2-3 minutes, stirring constantly, until the sauce thickens slightly and coats the eggplant. Serve immediately with steamed rice.