Eggplant with Garlic Sauce

Set up a steamer rack in your wok with water just below the rack and bring to a boil over high heat. Wash the eggplants and remove the stems. Cut each into 2-inch pieces lengthwise, then slice into 4 long pieces. Arrange skin-side down on a dish with the cores facing up, then steam for 15 minutes.

Chop the shiitake mushrooms and mini sweet peppers into chunks. Finely mince the garlic, ginger, scallions, dried red chilies, and an additional sweet pepper. Organize the prepped ingredients on separate plates so they are ready for cooking.

Make the Yuxiang sauce by mixing the light soy sauce, dark soy sauce, oyster sauce, vinegar, brown sugar, ground bean sauce, cornstarch, water, and Shaoxing cooking wine until evenly combined.

Remove the steamed eggplant once it is soft but not mushy, then drain off the excess water through a colander. Empty the steamer water, dry the wok, and reheat it to 300-350°F. Add the corn oil and heat until it shimmers.

Add the minced chilies, peppers, ginger, and garlic and stir for 30-45 seconds. Add the mushrooms (and scallions, if using) and stir for 20-30 seconds. Add the sweet pepper chunks and stir for 60 seconds. Pour in the sauce and bring to a boil, then mix in the drained eggplant for 60-90 seconds. Drizzle in the sesame oil and stir.

Transfer the eggplant to a serving plate and garnish with scallions before serving.