Ingredients
500 g (about 1 lb) eggplant
Seasonings
2 red chili peppers, 10 g dried chili peppers, 2 tablespoons soy sauce, 1 teaspoon minced garlic, 2 teaspoons sugar, and appropriate amounts of Shaoxing wine, shredded scallions, and shredded ginger.
Instructions
1. Remove the stems from the eggplant, wash, and cut into thin strips about 4 cm long; cut both fresh red chili peppers and dried chili peppers into thin strips.
2. Heat 4 tablespoons of oil in a wok over low heat until just warm, then add dried chili strips to infuse the oil, remove the chili strips, and reserve the chili oil for later use.
3. Continue heating the chili oil, first stir-fry the shredded scallions, ginger, and red chili peppers, then add the shredded eggplant and stir-fry until cooked. Add Shaoxing wine, soy sauce, sugar, minced garlic, and a small amount of water, then reduce the sauce over high heat until thickened before removing from the pan and serving.