Yield Serves 4

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For the Eggplant:

Kosher salt

1 lb (450 g, 3 to 4 medium) Chinese or Japanese eggplants, cut for stir-frying

2 t (6 g) cornstarch

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For the Sauce:

2 t (10 ml) Chinkiang or balsamic vinegar

2 t (10 ml) pickling liquid from homemade or store-bought pickled chiles

2 t (10 ml) light soy sauce or shoyu

1 t (5 ml) dark soy sauce

1 T (12 g) sugar

2 T (30 ml) homemade or store-bought low-sodium chicken stock or water

Pinch of kosher salt

Pinch of MSG (optional)

1 t (3 g) cornstarch

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For the Stir-Fry:

6 T (90 ml) peanut, rice bran, or other neutral oil

2 oz (60 g) ground pork (optional)

2 T (15 g) minced garlic (about 6 medium cloves)

2 t (5 g) minced fresh ginger (about ½-inch segment)

1 T (12g) Sichuan chile broad bean paste (doubanjiang)

1 t (4 g) minced homemade or store-bought pickled chiles (optional; see Notes)

2 scallions, whites and pale green parts cut into 1-inch segments, dark green parts thinly sliced, for garnish

Small handful of chopped fresh cilantro, for garnish (optional)

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Brine the Eggplant

1. Combine 1½ cup (120g) kosher salt with 2 quarts (2l) water in a medium bowl.

2. Add the eggplant pieces, cover with a clean paper towel, press down to soak the paper towel in brine

3. Set aside to soak for at least 10 and up to 20 minutes.

4. Drain and rinse the eggplant. Spin in a salad spinner or blot dry with paper towels or a clean kitchen towel and ransfer to a bowl,

5. Sprinkle with the cornstarch and toss with your fingertips until lightly coated.

6. Set aside.

While the Eggplant Soaks, Make the Sauce:

1. Combine the vinegar, pickled chile liquid, soy sauces, sugar, stock or water, salt, MSG, and cornstarch in a small bowl and mix with a fork until no lumps remain.

2. Set aside.

Before Stir-Frying, Get Your Bowls Ready

1. Brined eggplant

2. Ground pork (if using)

3. Garlic, ginger, chile broad bean paste, scallions, and pickled chiles (if using)

4. Sauce

5. Empty bowl for cooked ingredients

6. Serving platter

Stir-Fry the Eggplant

1. Heat a wok over high heat until lightly smoking.

2. Add ¼ cup (60 ml) of the oil and swirl to coat.

3. Reduce the heat to medium-high.

4. Add the eggplant and spread into a single layer.

5. Cook, turning the eggplant occasionally until softened and well browned on all sides, about 4 minutes.

6. Transfer the eggplant to an empty bowl and set aside.

Stir-Fry the Sauce

1. Return the wok to high heat until lightly smoking.

2. Add 2 T (30 ml) oil and swirl to coat.

3. Cook ground pork (if using)

4. Add the garlic, ginger, chile paste, scallion whites and pale greens, and pickled chiles and stir-fry until fragrant and the oil has become dark red from the bean paste, about 30 seconds.

5. Stir the sauce and add it to the wok by swirling it around the sides.

6. Stir-fry until the sauce is thickened and glossy, about 15 seconds.

Combine with Eggplant

1. Return the eggplant to the wok and toss to coat in the sauce (if the sauce overthickens and becomes gloppy, thin it out with a splash or water).

2. Transfer to a serving bowl, garnish with the scallion greens and chopped fresh cilantro leaves, and serve.