Make The Most Of Eggplant Season With This Savory, Spicy Stir-Fry

Name: Make The Most Of Eggplant Season With This Savory, Spicy Stir-Fry
Ingredients: 3 tablespoons light brown sugar; 3 tablespoons soy sauce; 2 tablespoons oyster sauce; 1 1/2 tablespoons rice vinegar; 1 tablespoon chile bean sauce (toban djan) (such as Lee Kum Kee) or chile garlic sauce; 1 cup water; 2 pounds Chinese or Japanese eggplant (about 5 eggplants); 5 teaspoons cornstarch; 5 tablespoons canola oil; 1/2 cup thinly sliced scallions (about 4 scallions), plus more for garnish; 2 tablespoons finely chopped garlic (about 6 garlic cloves); 1 teaspoon fresh ginger; 1 pepper chile; 1 tablespoon Shaoxing wine; Steamed white rice, for serving

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Make The Most Of Eggplant Season With This Savory, Spicy Stir-Fry includes 3 tablespoons light brown sugar, , 3 tablespoons soy sauce, , 2 tablespoons oyster sauce, , 1 1/2 tablespoons rice vinegar,...

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Ingredients

3 tablespoons light brown sugar
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 1/2 tablespoons rice vinegar
1 tablespoon chile bean sauce (toban djan) (such as Lee Kum Kee) or chile garlic sauce
1 cup water
2 pounds Chinese or Japanese eggplant (about 5 eggplants)
5 teaspoons cornstarch
5 tablespoons canola oil
1/2 cup thinly sliced scallions (about 4 scallions), plus more for garnish
2 tablespoons finely chopped garlic (about 6 garlic cloves)
1 teaspoon fresh ginger
1 pepper chile
1 tablespoon Shaoxing wine
Steamed white rice, for serving