Eggplant with Garlic Sauce

Ingredients

• 22 oz Chinese eggplant
• 2 oz fresh shiitake mushrooms
• 4 mini sweet peppers
• 5 clove garlic
• 0.5 oz ginger
• 3 piece scallions
• 5 dried red chilies
• 2 tsp corn oil
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp oyster sauce
• 2 tbsp vinegar
• 3 tbsp brown sugar
• 0.5 tbsp ground bean sauce
• 2 tsp cornstarch
• 1 tbsp Shaoxing cooking wine
• 4 tbsp water
• 1 tsp sesame oil

Steps

1. 1

   We'll place a steamer rack in our wok, pan, or steamer, and pour enough water to just barely submerge the rack. Set the stove on high heat and bring the water to a boil.

2. 2

   While we wait for the eggplant to steam for 15 minutes, we’ll start chopping our ingredients.

3. 3

   Next, we’ll prepare our Yuxiang sauce by mixing:

4. 4

   Once the eggplants are done steaming, you can tell if they're done by squeezing them. They should be soft and a tad bit squishy, but not mushy.

5. 5

   Once our wok is hot enough, we'll cook in a few stages (at restaurants, with an intense stove and a ton of oil, you can just dump everything in all at once):

6. 6

   Transfer the dish onto a plate, garnish with the scallions, and call your loved ones over!