Spicy Schezwan Eggplant

First slice the eggplant into planks, about 2-1/2 inches long. Add half of the canola oil to a wok and turn the heat up to high. Add half of the the eggplant into the hot oil (you’ll want do do this in two batches, adding the remaining oil to the second batch). Saute the eggplant on high heat, stirring occasionally. Let the eggplant get golden brown on all sides. This should take about 10 minutes. Once the first batch is done, remove it from the wok and repeat with remaining oil and eggplant.

In a separate bowl, combine the ingredients for the sauce: soy sauce, vegetable stock, duck sauce, rice vinegar, chili paste or Asian hot sauce like Sriracha and whisk until you have an even mixture. Set aside.

Mince or grate the garlic and ginger and transfer to the wok with all of the eggplant and saute on high for about 3 minutes.

Make sure the heat is set to high and then add in the sauce, tossing everything around really well. Add in half of the green onions and mix. Saute for about 2 minutes. Reserve the rest of the green onions for the garnish.

Serve with steamed rice.