Step 2

Heat the oil in a wok or large sauté pan over medium-high heat until almost smoking. Add the eggplant and stir-fry, allowing it to sit for a few seconds each time before moving, to brown and blister all over. Add a little more oil if the eggplant absorbs it all.

Step 3

Add the chili bean paste mixture and stir-fry for about 30 seconds until fragrant.

Step 4

Add the chicken stock mixture, reduce heat to medium-low and simmer for 90 seconds.

Step 5

Add the cornstarch slurry and stir until the sauce thickens slightly.

Step 6

Add the scallion and vinegar mixture and cook for 15 seconds.

Step 7

Garnish with fresh cilantro and serve immediately with rice.