Sichuan-Style Eggplant (Yuxiang Qiezi)

Cut 500 g eggplant into long strips 2–3 cm wide, leaving some of the skin on. Dissolve 1 tsp salt in 1000 ml water, soak the eggplant for 15 minutes, then drain well and pat dry.

Toss the eggplant with 2 tbsp cornstarch until each piece is lightly and evenly coated.

In a separate bowl, whisk together 2 tbsp soy sauce, 1 tbsp black rice vinegar, 2 tbsp sugar, 100 ml water, and 1 tbsp cornstarch until smooth.

Heat a wok or wide skillet well over high heat, add 2 tbsp vegetable oil, and fry the eggplant in batches for 5–7 minutes, turning occasionally, until soft and lightly browned. Transfer to a plate.

Add the remaining 1 tbsp vegetable oil to the pan, then add 1 tbsp doubanjiang and 1 tbsp finely chopped pickled chili; stir-fry for about 30 seconds, until the oil turns red.

Add 3 minced garlic cloves, 1 tbsp grated fresh ginger, and the white parts of 2 scallions. Stir-fry for 20–30 seconds, just until fragrant.

Stir the sauce once more, pour it into the pan, and cook for 30–60 seconds, until it thickens and turns glossy. Return the eggplant to the pan, gently toss, and heat through for 1–2 minutes until evenly coated with sauce.

Remove from the heat, sprinkle with the green parts of the scallions, and serve hot.