• 3 tablespoons peanut oil
• 4 Chinese eggplants, or 1 large eggplant, about 1 pound, cut into 1-inch chunks
• 4 garlic cloves, minced
• 2 tablespoons minced fresh ginger root
• 4 whole scallions, minced

Broth Mixture

• 2 tablespoons chili paste with garlic
• 2 tablespoons Shaoxing wine or dry sherry
• 2 tablespoons thin soy sauce
• ½ teaspoon sugar
• 1 tablespoon Chinkiany vinegar, or 2 teaspoons cider vinegar or red wine vinegar
• ½ cup chicken broth
• Salt to taste
• 2 teaspoons sesame oil

stir-frying, braising

1. Heat the wok, then heat the oil in it over a high flame. Stir-fry the eggplant pieces to coat them with oil. Add the garlic, ginger, scallions, and then the broth mixture. Mix well and let the mixture cook, stirring it occasionally to keep the pieces of eggplant from sticking.

   

2. After 3 minutes, reduce the heat, cover the wok, and let the eggplant braise until it is tender (10 to 15 minutes).

   

3. Taste the sauce to see whether it needs salt, transfer the eggplant and its sauce to a serving dish, and drizzle on the sesame oil. The dish can be served immediately, reheated/or served cold as a salad.