Yuxiang Eggplant Three Ways with Rice

YUXIANG SAUCE BASE
1. Wearing gloves, finely mince the Carolina Reaper(s), removing the seeds if you want controlled heat. Combine the minced Reaper with the doubanjiang, garlic, and ginger in a small bowl. In a separate bowl, whisk together the Shaoxing wine, Chinkiang vinegar, soy sauce, sugar, and cornstarch slurry — this is your finishing sauce.
2. Heat 2 tablespoons of neutral oil in a wok or saucepan over medium heat until shimmering. Add the doubanjiang-Reaper-garlic-ginger paste and cook, stirring constantly, for 90 seconds to 2 minutes until deeply fragrant and the oil turns vivid red — do not let it scorch. Add the finishing sauce and stir to combine. To use as a braise sauce (Preparation 1), add the stock and simmer for 2 minutes. To use as a cold dressing (Preparation 3), remove from heat immediately, stir in the sesame oil, and allow to cool completely.

PREPARATION 1: CLASSIC BRAISED YUXIANG EGGPLANT
3. Toss the eggplant pieces with kosher salt and spread on paper towels or in a colander. Allow to sit for 15–20 minutes to draw out excess moisture. Pat thoroughly dry.
4. Heat 3 tablespoons of oil in a wok over high heat until just smoking. Add the eggplant in a single layer — work in batches if necessary — and cook, turning occasionally, for 4–5 minutes until golden and tender but still holding their shape. Remove with a spider skimmer and drain on paper towels. Pour off most of the oil.
5. Return the wok to medium-high heat with a thin film of oil. Add the bloomed yuxiang sauce base and stock. Bring to a simmer, return the fried eggplant, and toss to coat thoroughly. Cook for 2–3 minutes until the sauce clings and the eggplant is deeply glossy. Finish with a drizzle of sesame oil. Taste and adjust — the sauce should be boldly spicy, savoury, with a back note of sourness and a hint of sweetness. Scatter with sliced scallion and cilantro to serve.

PREPARATION 2: CRISPY WOK-CHARRED EGGPLANT WITH REAPER GLAZE
6. Heat a wok over the highest possible flame until it begins to smoke. Add 4 tablespoons of oil and immediately lay in the eggplant rounds in a single layer. Do not move them for 90 seconds — you want a genuine char on the contact surface. Flip and char the other side for another 60–90 seconds. The eggplant should be deeply golden, almost blackened at the edges, and tender within.
7. Reduce heat to medium. Add the sliced Carolina Reaper and cook for 30 seconds. Add the honey, soy sauce, and rice vinegar and stir vigorously — the mixture will bubble and reduce quickly. Return the charred eggplant and toss to coat in the glaze for 30–45 seconds. Scatter with toasted sesame seeds and serve immediately.

PREPARATION 3: CHILLED STEAMED EGGPLANT WITH YU SHIANG DRESSING
8. Place the whole or halved eggplants in a steamer basket set over boiling water. Cover and steam for 12–15 minutes until very tender — a chopstick should pierce the flesh with almost no resistance. Remove and allow to cool completely; refrigerate if time permits.
9. Use your fingers or two forks to tear the cooled eggplant along its natural grain into long, irregular strips. Drizzle the cooled yu shiang sauce base over the torn eggplant, add chili oil and sesame oil, and toss gently. Garnish with scallion threads and chili threads. Serve at room temperature or lightly chilled.

STEAMED JASMINE RICE
10. Wash the jasmine rice under cold running water until the water runs nearly clear. Combine with water (and salt if using) in a rice cooker or medium lidded saucepan. If using a saucepan, bring to the boil over high heat, then reduce to the lowest possible flame, cover tightly, and cook for 12 minutes. Remove from heat and rest, covered, for 5 minutes. Fluff with a fork before serving.

PLATING
11. Serve all three eggplant preparations together on a large shallow bowl or plate, arranged in distinct sections. A mound of plain steamed jasmine rice sits alongside — central and unembellished. The braised yuxiang eggplant goes to one side, glossy and sauce-coated, scattered with scallion and cilantro. The crispy charred rounds sit adjacent, their glaze still shimmering. The chilled steamed eggplant, dressed and pale, provides textural and temperature contrast.