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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.
As the eggplant steams, prepare the vegetables.
To make the Yuxiang sauce, mix together:
Once the eggplants are done steaming, they should be soft and a tad bit squishy, but not mushy.
Once our wok is hot enough, add the ingredients in order:
Transfer the dish onto a plate, garnish with the scallions, and call your loved ones over!