Yu Xiang Eggplant

Method

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1. 1Cut the eggplants into finger-thick batons 6-7 cm long. Submerge them in salted water with a plate on top for 15 minutes, then drain and pat thoroughly dry.
2. 2Make the sauce: whisk the soy sauce, vinegar, sugar, cornflour and water in a bowl until smooth. The cornflour settles while you cook, so stir again before pouring.
3. 3Heat 4 tbsp oil in a wok or large pan over medium-high heat. Cook the eggplant in two batches, turning occasionally, for 6-8 minutes until golden at the edges and completely soft inside, then set aside on a plate.
4. 4Add the remaining oil to the pan. If using beef, fry it for 4-5 minutes, breaking it up, until the liquid evaporates and it browns.
5. 5Lower the heat to medium, add the doubanjiang or pepper paste and fry for 30 seconds until the oil turns red. Add the garlic, ginger and spring onion whites and stir for another 30 seconds until fragrant.
6. 6Stir the sauce and pour it in; it will thicken and turn glossy within 30-60 seconds. Return the eggplant and toss gently for 1 minute until coated.
7. 7Scatter over the spring onion greens and take off the heat. Serve with hot steamed rice.