Ingredients:

  • 2 medium Chinese eggplants (about 1 lb / 450g), cut into 2-inch long and 1/2-inch thick strips
  • 2 tablespoons vegetable oil (plus more as needed)
  • 1/4 teaspoon salt
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon doubanjiang (fermented chili bean paste), optional for milder heat
  • 2 tablespoons soy sauce
  • 1 tablespoon Chinkiang vinegar (black vinegar), can substitute balsamic vinegar
  • 1 tablespoon sugar
  • 1 teaspoon cornstarch
  • 1/4 cup chicken broth (or vegetable broth)
  • 1 teaspoon sesame oil
  • 1 green onion, thinly sliced (for garnish)

Instructions:

  1. Cut the eggplant into strips. Sprinkle with salt and let it sit for 10 minutes to draw out excess moisture. Pat dry with paper towels.
  2. In a small bowl, whisk together soy sauce, Chinkiang vinegar (or balsamic), sugar, cornstarch, and chicken broth. Set aside.
  3. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the eggplant strips and stir-fry until softened and slightly browned, about 8-10 minutes. Add more oil as needed to prevent sticking. Remove eggplant from the wok and set aside.
  4. Add the remaining vegetable oil to the wok. Add the minced garlic, ginger, and doubanjiang (if using) and stir-fry until fragrant, about 30 seconds.
  5. Pour the Yu Xiang sauce into the wok and bring to a simmer. Cook until the sauce thickens slightly, about 1 minute.
  6. Add the cooked eggplant back to the wok and toss to coat evenly with the sauce.
  7. Drizzle with sesame oil and garnish with sliced green onions.
  8. Serve hot over rice.