4 medium Asian eggplants (about 1-1/4 lb)
1/4 cup soy sauce (I use this one)
2 Tbsp Chinkiang or balsamic vinegar
2 Tbsp Shao Hsing rice wine or dry sherry
1 Tbsp sugar
1 tsp salt
1 tsp red pepper flakes
3 Tbsp vegetable oil
1/4 cup minced garlic
1/4 cup minced ginger
1 tsp sesame oil
1/4 cup finely minced scallions
Cut the eggplant into 2-inch sections, then halve each section lengthwise. Cut each half lengthwise into thirds to make sticks. In a small bowl combine the soy sauce, vinegar, rice wine, sugar, salt, and pepper flakes. Set aside.
Put the eggplant in a shallow, heatproof bowl. Place a 1-inch-high steamer rack in a flat-bottomed wok. Add water to a depth of 3/4 inch and bring to a boil over high heat. Carefully put the bowl on the rack, cover, and steam on high heat 5-8 minutes, or until the eggplant is tender when pierced with a knife. Be sure to check the water level from time to time and replenish, if necessary, with boiling water. Carefully remove the bowl from the wok. Pour out the water from the wok and dry the pan.
Heat the wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the vegetable oil, add the garlic and ginger, and stir-fry 10 seconds. Add the eggplant and stir-fry 20 seconds. Stir the sauce, swirl it into the wok, and stir-fry until the eggplant is heated through, about 1 minute. Drizzle on the sesame oil and scallions.