I feel like the flavours in this stir-fry could use a little tweaking. Not that it was bad. Everyone (including me) seemed to like it just fine. I just felt like it wasn't quite as good as it could be. I'm wondering if a little shaoxing wine might be the way to go. I'm used to seeing it in a lot of Chinese stir-fries, but it doesn't tend to come up as much in American ones. I feel like it might help balance things out a bit.

Beef and Eggplant Stir-Fry

Slightly adapted from Cook's Country February/March 2017

Ingredients

• 2 Tbsp. oyster sauce
• 1 Tbsp. rice vinegar
• 1 Tbsp. shaoxing wine (绍兴酒)
• 1 Tbsp. light soy sauce
• 4 Tbsp. corn or peanut oil, divided
• 600g eggplant, peeled and cut into 2cm cubes
• 1 Tbsp. dark soy sauce
• 1-2 fresh red Thai or cayenne chilies, chopped
• 4-5 cloves garlic, minced
• 1 Tbsp. fresh minced ginger
• 450g extra-lean (95%) ground beef
• 4 scallions, sliced thin, whites and greens separated
• 1 Tbsp. toasted sesame seeds (optional)

Directions

1. Combine the oyster sauce, rice vinegar, shaoxing wine, and light soy sauce and set aside.
2. Heat wok over medium-high heat.
3. Drizzle in 3 Tbsp. of oil and wait a moment for it to heat up.
4. Add the eggplant and cook until tender and browned (8-10 minutes).
5. Add dark soy sauce, toss to combine, and immediately remove from heat.
6. Transfer eggplant to a plate.
7. Return wok to heat and drizzle in remaining 1 Tbsp. of oil.
8. Add the chilies, garlic, and ginger and stir-fry for 10-20 seconds.
9. Add the beef and cook until browned and cooked through (3-4 minutes).
10. Pour in the sauce and add the white parts of the scallions and cook until slightly thickened (1-2 minutes).
11. Sprinkle with green parts of scallions and sesame seeds (if using) and serve over rice.