Red-Braised Eggplant

Trim and weigh 500 g eggplant, then cut into skin-on batons about 5 × 1.5 cm. Dissolve 1 tsp salt in 1000 ml water. Submerge the batons with a small plate and soak for 15 minutes. Prepare Step 2 during the wait.

Mince 4 garlic cloves. Thinly slice 1 spring onion, separating whites and greens. Mix 2 tbsp light soy, ½ tsp dark soy, 1 tbsp oyster sauce, 1 tsp sugar and 85 ml water. Separately mix 1 tsp cornstarch with 15 ml water. Reserve the remaining 2 tsp cornstarch for Step 3. Use a 15 ml tablespoon and a 5 ml teaspoon.

Discard all the soaking water. Drain the batons and pat the surfaces thoroughly dry. Toss with the remaining 2 tsp cornstarch for a thin, even coating without clumps. Cook immediately.

Preheat a wide nonstick wok over medium heat. Sear in two batches, using 1 tbsp oil for each. Keep a single layer and turn gently for about 6–7 minutes per batch, until lightly golden and a chopstick enters the center easily; transfer out. Use 2 tbsp oil in total. Continue until tender if the centers are firm; reduce heat if the pan smokes.

Reduce the same wok to medium-low heat. Add the remaining 1 tbsp oil, all the garlic and spring onion whites. Stir for about 30 seconds until fragrant, keeping the garlic pale; lower the heat if it browns quickly.

Return all the eggplant and add all the sauce from Step 2, folding gently. Bring to a simmer over medium heat, cover and cook over medium-low heat for about 2 minutes. Uncover and check for soft flesh with no firm center and a little flowing sauce. Continue briefly if still firm.

Re-stir the slurry and pour it in while gently folding the batons. Bubble for about 30–60 seconds until the sauce turns translucent and lightly coats the eggplant. Reduce excess liquid first, leaving a little sauce rather than a dry, gluey mass. Fold in all the spring onion greens, turn off the heat and plate.