Stir-Fried Peppers and Eggplant with Black Bean Sauce | Christopher Kimball’s Milk Street | Recipes,

Ingredients

• ¼ cup Shaoxing wine OR dry sherry
• 3 tablespoons hoisin sauce
• 2 tablespoons black bean-garlic sauce (see headnote)
• 4 tablespoons neutral oil, divided
• 1 ½ pounds Japanese OR Chinese eggplant, trimmed, halved lengthwise and cut crosswise into 3-inch pieces
• 1 yellow OR orange OR red bell pepper, stemmed, seeded and sliced into ½-inch strips
• 3 tablespoons finely grated fresh ginger
• Optional Garnish:
• Red pepper flakes OR thinly sliced fresh chilies OR sliced scallions OR chopped fresh cilantro OR a combination