Yu Xiang Eggplant is a testimony to the arts of flavor layering with its beautiful play of umami, pungency, and sweetness. Crafted meticulously, it binds the senses with its aroma and quenches the soul with every bite.
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Heat vegetable oil in a wok. eggplant strips until golden and soft. Drain and set aside.
In the same wok, sauté garlic and ginger until aromatic.
Add Doubanjiang, briefly until the oil turns red.
Return eggplant to the wok. Combine with soy sauce, black vinegar, sugar, and water. Toss thoroughly to coat.
Cook until the eggplant absorbs the sauce.
Garnish with scallions before serving.
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