Eggplant with Garlic Sauce

1. Prepare the Sauce

Mix the hot water and sugar in a bowl until the sugar dissolves completely. Then, stir in the cornstarch, oyster sauce, rice vinegar, Shaoxing wine, light soy sauce, sesame oil, dark soy sauce, white pepper, and one tablespoon of minced garlic. Continue stirring until you achieve a smooth mixture, then set it aside.

2. Prepare the Eggplant

Trim and cut the eggplants into triangular bite-size chunks. This shape helps the eggplant cook evenly and prevents it from browning too quickly.

3. Cook the Eggplant

Heat a wok over high heat until it starts to smoke lightly. Add one and a half tablespoons of neutral oil, swirling it to coat the wok evenly. Add the eggplant chunks and cook them for about three to four minutes, allowing them to brown lightly. Pour in another one and a half tablespoons of neutral oil and continue cooking the eggplant for an additional four minutes until it becomes soft and translucent. Remove the eggplant and set it aside on a plate.

4. Cook the Pork and Aromatics

Increase the heat under the wok and add the remaining one and a half tablespoons of neutral oil. If you are using ground pork or chicken, add it to the wok and cook, breaking it into small bits until it turns opaque. This should take about two to three minutes. Add the minced ginger, dried red chilies, and the remaining minced garlic, cooking for another one to two minutes until the aromatics become fragrant.

5. Combine and Finish

Return the cooked eggplant to the wok, stirring to combine it with the pork and aromatics. Pour in the sauce mixture and let it simmer for a few minutes until the sauce thickens and coats the back of a spoon. Finally, stir in the chopped scallions and give everything one last good mix.