Ingredients:

  • 2 large Chinese Eggplant (600 g), cut into 2-inch pieces
  • 2 tablespoons Neutral Cooking Oil (30 ml)
  • 1/2 teaspoon Salt (3 g)
  • 4 large cloves Garlic, freshly minced (20 g)
  • 1 inch piece Fresh Ginger, peeled and finely minced (15 g)
  • 1 teaspoon Sichuan Chili Bean Paste (Doubanjiang) (Optional)
  • 3 tablespoons Light Soy Sauce (45 ml)
  • 1 tablespoon Chinkiang Black Vinegar (15 ml)
  • 1 tablespoon Granulated Sugar (15 g)
  • 1/2 cup Vegetable or Chicken Broth (120 ml)
  • 1 teaspoon Sesame Oil (5 ml)
  • 1 tablespoon Cornstarch (8 g)
  • 2 tablespoons Cold Water (30 ml)
  • 1 large Spring Onion (Scallion), thinly sliced
  • 1 teaspoon Toasted Sesame Seeds

Instructions:

  1. Prep & Sauce: Trim and cut the eggplant into rough 2-inch (5 cm) chunks. In a small bowl, combine all the ingredients for the Velvet Garlic Sauce (soy sauce, vinegar, sugar, broth, sesame oil). Whisk until dissolved and set aside. In a separate tiny bowl, whisk the cornstarch and cold water until smooth to prepare the slurry. Set aside.
  2. Cook the Eggplant (The Texture Masterclass): Place the wok over high heat and add the 2 tablespoons of neutral oil. Add the eggplant pieces and a pinch of salt. Toss constantly for 3-4 minutes until the eggplant begins to turn translucent and slightly soft. Reduce the heat to medium. Cover the wok and let the eggplant steam-fry in its own moisture for 3-4 minutes to achieve a silky texture. Transfer the cooked eggplant immediately to a bowl. Wipe out the wok to remove excess oil.
  3. Build the Flavour Base & Finish: Return the wok to medium-high heat. Add a tiny splash of fresh oil (if needed). Add the minced garlic and ginger and sauté quickly for about 30 seconds until fragrant. If using, stir in the Doubanjiang and cook for another 30 seconds until the oil turns red. Give the reserved Velvet Garlic Sauce a quick stir and pour it into the wok, bringing it rapidly to a simmer. Stir the cornstarch slurry again, then pour it slowly into the simmering sauce while stirring continuously until the sauce thickens to a glossy consistency. Return the cooked eggplant to the wok. Toss gently but swiftly until every piece is fully coated in the shiny garlic sauce. Cook for only 1 minute to heat through. Transfer to a serving platter and garnish generously with sliced spring onions and toasted sesame seeds. Serve piping hot.