Ingredients:

  • 1 lb Chinese eggplant, cut into 2-inch batons
  • 2 tbsp cornstarch (for dusting)
  • 3 tbsp neutral oil
  • 4 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 5 dried red chilies, split lengthwise
  • 2 scallions, chopped (whites and greens separated)
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tbsp Chinkiang black vinegar
  • 1 tsp granulated sugar
  • 1/2 cup water
  • 1 tsp cornstarch (for thickening)

Instructions:

  1. Pat the eggplant batons completely dry with a paper towel.
  2. Place eggplant in a bowl and toss with 2 tbsp of cornstarch until a light, powdery coating covers every piece.
  3. Heat 3 tbsp of oil in a wok over medium-high heat until it shimmers.
  4. Add the eggplant in a single layer and sear for 3-4 minutes per side until edges are golden brown and flesh is slightly softened. Remove from pan and set aside.
  5. In the same pan, add minced garlic, grated ginger, dried chilies, and the white parts of the scallions. Sauté for 30-60 seconds until fragrant.
  6. Whisk together oyster sauce, light soy sauce, black vinegar, sugar, water, and 1 tsp cornstarch in a small bowl until dissolved.
  7. Pour the sauce into the pan with the aromatics and let it bubble for 1 minute.
  8. Return the seared eggplant to the pan and gently fold to coat. Simmer for 2-3 minutes until the sauce becomes a thick, glistening glaze.
  9. Garnish with the green parts of the scallions.