Chinese Braised Eggplant

Instructions

1. Prepare the eggplant
   Cut the eggplants lengthwise into quarters, then cut into 3-inch strips. Place in a bowl of salted water for 10 minutes to reduce bitterness, then drain thoroughly and pat dry with paper towels.
2. Fry the eggplant
   Heat vegetable oil in a wok or large skillet over high heat. Add eggplant and stir-fry until soft and slightly golden, about 5-7 minutes. Remove and set aside on paper towels to drain excess oil.
3. Create aromatic base
   In the same wok, add a little more oil if needed. Add minced garlic, ginger, and white parts of scallions. Stir-fry for 30 seconds until fragrant. Add Doubanjiang (spicy bean paste) and stir-fry for another 30 seconds until the oil turns red.
4. Make the sauce
   Add soy sauce, black vinegar, sugar, and chicken broth to the wok. Bring to a simmer and let it reduce slightly for 2 minutes.
5. Return eggplant and thicken
   Return the eggplant to the wok and gently toss to coat with the sauce. Simmer for 3-5 minutes until eggplant absorbs the flavors. Add the cornstarch slurry and stir until the sauce thickens and coats the eggplant evenly.
6. Finish the dish
   Drizzle with sesame oil and toss once more. Transfer to a serving plate and garnish with the green parts of the scallions. Serve hot with steamed rice.