Serves 4

In order not to waste any oil, strain the oil from stir-frying the eggplant so that it can be used again.

5 tablespoons oil for stir-frying

2 Chinese eggplants, chopped into tiny pieces

2 teaspoons soy sauce

½ teaspoon black rice vinegar

½ teaspoon sugar

1 teaspoon dark soy sauce

¼ teaspoon salt

1 tablespoon chopped ginger

1 garlic clove, chopped

1 teaspoon hot bean sauce

¼ cup chicken stock or broth

¼ teaspoon sesame oil

2 green onions, chopped into thirds

• Mix together the soy sauce, black rice vinegar, sugar, dark soy sauce, and salt. Set aside.

• Add 4 tablespoons oil to a preheated wok or skillet. When oil is hot, add the eggplant. Stir-fry about 5 minutes, until the eggplant is soft. Gently press the eggplant with a spatula to remove any excess oil. Remove from the wok.

• Remove the oil from the wok, and wipe the wok clean with a paper towel. Add 1 tablespoon of oil back into the wok. When the oil is hot, add the ginger, garlic, and hot bean sauce and stir-fry briefly. Add the sauce and the chicken stock. Bring to a boil. Add the eggplant back to the wok, and stir-fry until the sauce is nearly gone.

• Add the sesame oil and green onions. Give the dish a final stir.