2 tablespoons sesame oil
1/4 cup vegetable or chicken stock
2 teaspoons sugar
1/2 teaspoon soy sauce
1/2 – 1 1/2 tablespoons chili bean paste
3 teaspoons freshly grated ginger
5 garlic cloves, minced
1 teaspoon corn starch
2 teaspoons apple cider vinegar
4 scallions, roughly chopped

Quarter the eggplant lengthwise, chop into large strips and set aside. In a bowl, mix the stock, sugar, and soy sauce and set it aside. In a second bowl, mix together the chili bean paste, garlic, and ginger. In a third bowl, mix together the cornstarch with a tablespoon of water and set it aside. Lastly, in a fourth bowl, mix together the scallions and vinegar and set it aside.

Place the oil in a large sauté pan over medium-high heat until the oil is almost smoking. Add the eggplant and sauté.

Add the chili bean paste, garlic, and ginger and sauté until fragrant, about 30 seconds. Add the stock mixture, turn the heat to medium-low and simmer for 90 seconds. Add the cornstarch mixture and stir together until the sauce thickens a bit. Add the scallions and vinegar and cook for 15 seconds. Garnish with cilantro.

Photo: Salomé Watel