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Make The Most Of Eggplant Season With This Savory, Spicy Stir-Fry

Ingredients

• 3 tablespoons light brown sugar
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 1/2 tablespoons rice vinegar
• 1 tablespoon chile bean sauce (toban djan) (such as Lee Kum Kee) or chile garlic sauce
• 1 cup water
• 2 pounds Chinese or Japanese eggplant (about 5 eggplants)
• 5 teaspoons cornstarch
• 5 tablespoons canola oil
• 1/2 cup thinly sliced scallions (about 4 scallions), plus more for garnish
• 2 tablespoons finely chopped garlic (about 6 garlic cloves)
• 1 teaspoon fresh ginger
• 1 pepper chile
• 1 tablespoon Shaoxing wine
• Steamed white rice, for serving

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