HOW TO COOK CHINESE EGGPLANT RECIPES

Steps:

• We'll place a steamer rack in our wok, pan, or steamer, and pour enough water to just barely submerge the rack. Set the stove on high heat and bring the water to a boil.
• While we wait for the eggplant to steam for 15 minutes, we’ll start chopping our ingredients. 
• Next, we’ll prepare our Yuxiang sauce by mixing:
• Once the eggplants are done steaming, you can tell if they're done by squeezing them. They should be soft and a tad bit squishy, but not mushy.
• Transfer the dish onto a plate, garnish with the green onions, and call your loved ones over!

Steps:

• Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide.
• Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in same manner, adding more oil, if needed.
• After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chile; stir-fry for a minute until fragrant. Add the broth. In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour the soy sauce mixture into the wok and cook another minute, until the sauce has thickened. Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with sesame seeds, Thai basil, and cilantro and serve.