Chinese Eggplant with Garlic Sauce Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			1 3/4 pounds (4 to 6) Chinese or Japanese eggplants olive oil 2 tablespoon soy sauce 2 teaspoons sugar 2 teaspoon dark soy sauce 2 teaspoon fish sauce 4 tablespoons Shaoxing wine 2 tablespoon cornstarch 5 scallions, chopped on the bias, white and green parts kept separate 1 teaspoon minced fresh ginger 4 cloves garlic, minced 1 tablespoon black bean garlic sauce 2 teaspoon toasted sesame oil Steamed white rice, for serving
			Trim the stem of an eggplant. Cut the eggplant at an angle, in approximately 1/2 inches pieces In a electric skillet heat to 350 degrees then add 2-3 tablespoons olive oil, then place eggplant in a single layer in skillet. Cook golden brown, about 4 minutes, then drizzle Olive Oil on top of the eggplant then turn each over to cook until golden brown remove to a plate and repeat till all eggplant is cooked. Mix the soy sauce, sugar, dark soy sauce, fish sauce and 2 tablespoon Shaoxing wine together in a small bowl until the sugar dissolves. Mix the cornstarch with 3 tablespoon cold water in separate small bowl until the cornstarch is hydrated. Set aside. Heat electric skillet to 350 degrees, add 3 tablespoons olive oil then scallion whites, ginger and garlic, cook until the garlic is fragrant, about 1 minute. Add the spicy bean paste and quickly stir-fry until it darkens in color and is fragrant, about 15 seconds. Toss in the cooked eggplant and drizzle the remaining 2 tablespoon Shaoxing wine then stir fry until combined then add the soy mixture to caramelize the soy sauce. Stir until combined and add 1/2 cup cold water. Bring to a boil, then drizzle and stir the cornstarch slurry into the sauce until it thickens. Stir in the toasted sesame oil and the scallion greens. Serve the eggplant with white rice.