Eggplant And Mushroom Stir-fry

Ingredients

• 1 pound chinese eggplant – cut into 2-inch batons
• 1 tsp kosher salt
• 0.5 cup water
• 2 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tbsp shaoxing wine
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1.5 tsp cornstarch
• 0.25 tsp white pepper
• 3 tbsp peanut oil
• 8 ounces fresh shiitake mushrooms – stems removed, sliced
• 2 pieces dried red chiles – broken, seeds shaken out (optional)
• 3 cloves garlic – minced
• 1 tbsp ginger – finely minced
• 2 stalks scallions – cut into 1-inch pieces
• 1 tsp toasted sesame oil

Instructions

1. Toss the eggplant batons with the kosher salt in a bowl and let stand 15 minutes to draw out moisture. Blot well with paper towels to remove surface moisture and excess salt.
2. In a small bowl, whisk the water, light soy sauce, dark soy sauce, Shaoxing wine, rice vinegar, sugar, cornstarch, and white pepper until smooth; set the sauce by the stove.
3. Heat 2 tbsp of the peanut oil in a wok or large skillet over medium-high until shimmering. Add the eggplant in a single layer and stir-fry, turning occasionally, until browned and just tender, 5–7 minutes. Transfer to a plate.
4. Add the remaining 1 tbsp peanut oil to the wok. Add the sliced shiitake and stir-fry until lightly browned and most of their moisture has evaporated, 2–3 minutes.
5. Add the dried red chiles (if using) and stir-fry 30 seconds until fragrant. Add the minced garlic and ginger and cook, stirring, until aromatic, 30–45 seconds; do not let them brown.
6. Return the eggplant to the wok. Stir the sauce to re-disperse the cornstarch, then pour it in and toss to coat. Cook at a vigorous simmer, stirring, until the sauce is glossy and thick enough to cling, 1–2 minutes.
7. Add the scallions and toss just until bright and slightly tender, about 30 seconds. Drizzle with the toasted sesame oil, toss once more, and serve immediately.