How to make it

  • •Cut eggplant crosswise into 3-inch lengths, then halve pieces lengthwise. Cut lengthwise into 1/4-inch-thick slices.
  • •Heat wok over high heat until it smokes. Add oil, swirling pan to heat evenly, then add eggplant and stir-fry, spreading slices around bottom and sides of wok to help brown until eggplant is softened and browned on the edges, about 2 minute. Add garlic and ginger and stir-fry until fragrant, about 30 seconds, then add chile paste and fermented black beans and stir-fry 30 seconds more. Add water, oyster sauce, and soy sauce and stir-fry until eggplant is coated with a thickened sauce, 1 to 2 minutes. Add scallions and stir-fry 30 seconds more.

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