Stir-Fried Eggplant with Garlic Sauce

Instructions

1. Prepare the eggplant
   Cut the eggplants into strips about 2 inches long and 1/2 inch thick. Place in a 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 soy sauce, rice vinegar, sugar, and 1/2 cup water. Mix well and set aside.
3. Cook the eggplant
   Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat until shimmering. Add the eggplant and stir-fry for 3-4 minutes until softened and slightly browned. Remove from wok and set aside.
4. Create the flavor base
   Add the remaining 1 tablespoon oil to the wok. Add the chili bean paste and stir-fry for 30 seconds until fragrant. Add the garlic, ginger, and white parts of scallions. Stir-fry for another 30 seconds until aromatic but not browned.
5. Combine and simmer
   Return the eggplant to the wok. Pour in the sauce mixture. Reduce heat to medium and simmer for 3-5 minutes until the eggplant is tender and has absorbed some of the sauce.
6. Thicken the sauce
   Stir the cornstarch mixture to recombine, then pour into the wok. Stir continuously until the sauce thickens and becomes glossy, about 1 minute.
7. Finish the dish
   Turn off the heat and drizzle with sesame oil. Toss to combine. Transfer to a serving plate and garnish with the green parts of the scallions.