Fish Fragrant Eggplant

Ingredients

• 1 1/2 pounds Chinese eggplant, cut into 3-inch batons
• 1 teaspoon salt
• 3 tablespoons vegetable oil, divided
• 3 tablespoons chili bean paste (doubanjiang)
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 2 scallions, white and green parts separated, sliced
• 1/2 cup chicken stock
• 1 tablespoon light soy sauce
• 1 tablespoon Chinkiang black vinegar
• 1 tablespoon sugar
• 1 tablespoon Shaoxing wine
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1/2 teaspoon ground white pepper
• 2 cups steamed white rice, for serving

Method

1. 1

   Cut the eggplant into 3-inch batons, place in a colander, and toss with the salt. Let sit 10 minutes to draw out excess moisture, then pat dry with paper towels.

   10:00 · Salt eggplant
2. 2

   In a small bowl, whisk together the chicken stock, soy sauce, black vinegar, sugar, and Shaoxing wine to make the sauce base.

3. 3

   In a separate small bowl, stir the cornstarch into the water until smooth to make a slurry.

4. 4

   Heat 2 tablespoons of oil in a 9-inch skillet or wok over high heat until shimmering. Add the eggplant in a single layer and fry, turning occasionally, until browned and softened, 6 to 8 minutes.

   6:00 · Fry eggplant
5. 5

   Transfer the eggplant to a plate and set aside.

6. 6

   Add the remaining 1 tablespoon oil to the skillet and reduce heat to medium. Add the chili bean paste and stir-fry until fragrant and the oil turns red, about 1 minute.

   1:00 · Fry chili bean paste
7. 7

   Add the garlic, ginger, and scallion whites, and stir-fry until fragrant, about 30 seconds.

   0:30 · Fry aromatics
8. 8

   Pour in the sauce base and bring to a simmer. Return the eggplant to the skillet and toss to coat.

9. 9

   Simmer, stirring occasionally, until the eggplant is fully tender and the sauce has reduced slightly, about 5 minutes.

   5:00 · Simmer eggplant
10. 10

    Stir the cornstarch slurry into the skillet and cook, stirring, until the sauce thickens and glosses the eggplant, about 1 minute.

    1:00 · Thicken sauce
11. 11

    Stir in the ground white pepper and scallion greens, then transfer to a serving plate.

12. 12

    Serve hot over steamed white rice.