Sichuan-style Eggplant

Ingredients

For the Eggplant

• salt
• 1 pound of chinese eggplant, cut for stir-fries
• 2 teaspoons cornstarch

For the Sauce

• 2 teaspoons chinkiang
• 2 teaspoons pickling liquid from hommemade or store-bought pickled chiles
• 2 teaspoons light soy sauce or shoyu
• 1 teaspoon dark soy sauce
• 1 tablespoon sugar
• 2 tablespoons homemade or store-bought low-sodium chicken stock or water
• pinch of kosher salt
• pinch of msg (optional)
• 1 teaspoon cornstarch

For the Stir-Fry

• 6 tablespoons peanut, rice bran, or other neutral oil
• 2 ounces ground pork (optional)
• 2 tablespoons minced garlic
• 2 teaspoon minced fresh ginger
• 1 tablespoon doubanjiang
• 1 teaspoon minced pickled chiles
• 2 scallions
  • white and pale green parts sliced to 1 inch segments
  • dark green parts thinly sliced for garnish
• small handful of fresh cilantro for garnish (optional)

Prep Steps

1. Prep the eggplant:
   1. Combine 1/2 cup of salt with 2 quarts of water in a bowl
   2. Add eggplant, covering with a paper towl
   3. Brine the eggplantfor 10-20 minutes
   4. Drain the eggplant, then blot dry or use in a salad spinner
   5. Lightly toss in cornstarch
2. Make the sauce (while the eggplant is brining). Combine the following in a small bowl and mix until no lumps remain:
   • vinegar
   • pickled chile liquid
   • soy sauces
   • sugar
   • stock or water
   • salt
   • MSG
   • cornstarch
3. Prep ingredients for stir-fry. Have these bowls ready:
   • brined eggplant
   • ground pork (if using)
   • garlic, ginger, chile broad bean paste, scallions, and pickled chiles (if using)
   • sauce
   • empty bowl
   • serving platter

Cook!

1. eggplant
   1. heat wok on high until lightly smoking
   2. add 1/4 cup of oil and swirl
   3. reduce heat to medium
   4. add eggplant in a single layer
   5. cook, turning occasionally, until softend on all sides (~4 minutes)
   6. transfer eggplant to empty bowl
2. sauce
   1. wok back to hight heat until smoking
   2. add 2 tablespoons of oil and swirl
   3. add garlic, ginger, chile paste, scallion whites and pale greens, and pickled chiles
   4. stir fry until fragrant and oil is red from the paste (~30 seconds)
   5. stir the sauce, then add to the wok
   6. stir-fry until thickened and glossy (~15 seconds)
3. combine
   1. add the eggplant back to the wok
   2. toss to coat in the sauce
   3. transfer to serving platter
   4. garnish with scallion dark greens and chopped cilantro