Szechuan-Style Spicy Garlic Eggplant

1. Prepare the Sauce

In a small bowl, combine hot water, sugar, cornstarch, oyster sauce, rice vinegar, Shaoxing wine, light soy sauce, toasted sesame oil, dark soy sauce, white pepper, and 1 tablespoon minced garlic. Stir well until the sugar dissolves and the cornstarch is fully incorporated.

2. Prepare the Eggplant

Trim the ends off the eggplants and cut them on an angle into bite-sized pieces.

3. Cook the Eggplant

Heat 1.5 tablespoons of neutral oil in a wok over medium-high heat. Add the eggplant pieces in a single layer, cooking for about 3 to 4 minutes until they start to brown lightly. Then, push the eggplant to the sides of the wok and add another 1.5 tablespoons of neutral oil to the center. Spread the oil around and continue cooking the eggplant for another 4 minutes, stirring occasionally. The eggplant should become soft and slightly translucent.

4. Cook the Meat and Aromatics

Increase the heat to high and add the remaining 1.5 tablespoons of neutral oil to the wok. If using, add ground pork or chicken and cook for 1 to 2 minutes until the meat is browned. Add minced ginger, dried red chilies, and 1 tablespoon of minced garlic, stirring constantly.

5. Combine and Finish

Return the cooked eggplant to the wok and give the prepared sauce a quick stir before pouring it in. Add the finely chopped scallions. Let the mixture simmer for a few minutes, allowing the sauce to thicken and coat the eggplant and meat evenly.