Chinese Stir-Fried Eggplant

Slice the Chinese eggplants into 1/2 inch thick pieces.

Place the eggplant pieces in a large bowl, add 1 tbsp salt and enough water to submerge. Stir to distribute the salt evenly. Marinate for 30 minutes.

Drain the water from the eggplant. Add 1 1/2 tbsp cornstarch and toss to coat the eggplant pieces evenly.

Finely chop 5 cloves of garlic, 1 tsp of fresh ginger, and 1 red chili pepper. Set aside.

In a small bowl, combine 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 2 tbsp black vinegar, 2 tbsp brown sugar, 1 tsp doubanjiang (spicy bean paste), 2 tbsp shaoxing wine, and 1/4 cup water. Stir until well combined and the doubanjiang is broken down.

Heat a wok over medium-high heat with vegetable oil. Add the cornstarch-coated eggplant and stir-fry for about 1 minute, until the skin is nicely charred. Cook for an additional 4 minutes, covered, stirring occasionally.

Cover the wok and cook for 4 minutes to steam the eggplant until tender. Stir occasionally to prevent sticking.

Push the eggplant to the sides of the wok. Add a bit more oil if needed, then add the chopped garlic, ginger, and red chili pepper to the center. Stir-fry for about 30 seconds until fragrant.

Add the cooked eggplant back to the center. Pour in the prepared stir-fry sauce. Stir everything together and cook until the sauce reduces and thickens, about 3-4 minutes, coating the eggplant.

Turn off the heat. Garnish with chopped green onions. Transfer to a serving dish and serve hot.