Chinese Garlic Eggplant

Instructions

1. Prepare the eggplant
   Cut the eggplants into strips about 2 inches long and ½ inch thick. Place in a large bowl, sprinkle with salt, and let sit for 10 minutes to draw out moisture. Rinse and pat dry with paper towels.
2. Make the sauce
   In a small bowl, combine the soy sauce, black vinegar, sugar, and chicken broth. Mix well and set aside.
3. Cook the eggplant
   Heat a wok or large skillet over high heat. Add 1 tablespoon of vegetable oil. When hot, add the eggplant and stir-fry for 5-7 minutes until softened and slightly browned. Remove from the wok and set aside.
4. Prepare the aromatics
   Return the wok to medium-high heat and add the remaining tablespoon of oil. Add the minced garlic, ginger, and white parts of green onions. Stir-fry for 30 seconds until fragrant. Add the Doubanjiang (spicy bean paste) and stir-fry for another 30 seconds until the oil turns red.
5. Combine everything
   Return the eggplant to the wok and pour in the sauce mixture. Stir well to coat the eggplant. Bring to a simmer and cook for 2-3 minutes until the eggplant is tender and has absorbed some of the sauce.
6. Thicken the sauce
   Stir the cornstarch mixture again and pour it into the wok. Stir immediately to thicken the sauce, about 30 seconds. The sauce should coat the eggplant nicely.
7. Finish the dish
   Turn off the heat and drizzle with sesame oil. Add red pepper flakes if using. Toss to combine. Transfer to a serving plate and garnish with the sliced green parts of the green onions.