Ingredients

Qty	UM	Ingredient	Notes
1 1/2	lb	Chinese eggplants	680g or 3 large
1½	tbsp	Sichuan chile bean paste
1½	tbsp	finely chopped garlic
1	tbsp	finely chopped ginger
10	tbsp	hot stock or water	150ml
1	tbsp	superfine sugar
1	tsp	light soy sauce
1	tbsp	potato (or corn) starch	mixed with 1 tbsp cold water (roux)
1	tbsp	Chinkiang vinegar
6	tbsp	thinly sliced scallion greens
5	tbsp	Cooking oil, for deep-frying
1	tbsp	Salt

Instructions

Cut and Salt Eggplants

• Cut into batons, about 1 inch (2cm) thick and 4 inches (7cm) long.
• Sprinkle with salt, mix well and set aside for at least 30 minutes.
• Rinse the eggplant, drain well and pat dry with paper towels.

Fry Eggplant

1. Heat the deep-frying oil to around 390°F (200°C) (hot enough to sizzle vigorously around a test piece of eggplant).
2. Add the eggplant, in two or three batches, and
   1. deep-fry for about 3 minutes, until tender and a little golden.
3. Drain well on paper towels and set aside.

Stir-fry Chili Base

• Carefully pour off all but 3 tbsp oil from the wok and return to medium heat.
• Add the chile bean paste and stir-fry until the oil is red and fragrant: take care not to burn the paste (move the wok away from the burner if you think it might be overheating).
• Add the garlic and ginger and stir-fry until they smell delicious.
• Add in the stock (or water), sugar and soy sauce.

Boil With Eggplant

• Bring to a boil, then add the eggplant, nudging the batons gently into the sauce so they do not break apart.

• Simmer for a minute or so to allow the eggplant to absorb the flavors.

• Mix potato starch with water and add gradually, in about three stages, enough to thicken the sauce
• Add vinegar and most scallion greens, and stir

Scatter over the remaining scallion greens and serve.