A flavorful and easy-to-make stir-fried eggplant dish with a spicy and tangy sauce.
Heat a wok over medium-high heat and add a small amount of oil.
Ensure the wok is hot before adding ingredients to achieve a good sear.
Add the eggplant slices and stir-fry until they are tender and slightly browned.
Cut the eggplant into even slices for uniform cooking.
Remove the eggplant from the wok and set aside.
Place the cooked eggplant on a plate lined with paper towels to absorb excess oil.
In a small bowl, mix the cornstarch with the chicken broth until smooth.
Stir well to avoid lumps in the sauce.
Add garlic, ginger, and chili paste to the wok and stir-fry until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Add the hoisin sauce, soy sauce, and rice vinegar to the wok and stir to combine.
Adjust the seasoning to taste at this stage.
Pour in the cornstarch mixture and cook until the sauce thickens.
Keep stirring to prevent the sauce from sticking to the wok.
Return the eggplant and add the red bell pepper and scallions, cooking briefly to combine.
Cook just until the vegetables are heated through to maintain their texture.
Drizzle with sesame oil and serve hot.
Serve immediately for the best flavor and texture.
Continue in our app for the best experience
