Braised Eggplant with Dried Shrimp Sauce

Steps

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1. 1
   Heat the wok and add a suitable amount of cooking oil, warming over medium-low heat.
   ▶ ≈1:04
2. 2
   Add the chopped shallots and stir-fry until fragrant.
   ▶ ≈1:16
3. 3
   Add the rehydrated dried shrimp and continue stir-frying for about a minute until the aromas are fully released, stirring to avoid burning.
   ▶ ≈1:22
4. 4
   Add the chopped garlic and continue frying until fragrant.
   ▶ ≈2:06
5. 5
   Add the chopped red chilli (optional) and fry until the aroma becomes prominent.
   ▶ ≈2:13
6. 6
   Add the oyster sauce, light soy sauce, and premium dark soy sauce, stirring well to combine.
   ▶ ≈2:43
7. 7
   Pour in the water and sugar, mix well, then increase heat to medium.
   ▶ ≈3:04
8. 8
   Add the eggplant strips, ensuring each piece is well coated with sauce, cover the wok, and braise for 5 minutes.
   ▶ ≈3:26
9. 9
   Once the 5 minutes are up, open the lid and give everything a light stir to combine.
   ▶ ≈4:00
10. 10
    Pour in the cornstarch solution gradually while stirring until the sauce reaches the desired thickness.
    ▶ ≈4:14
11. 11
    Garnish with spring onions and serve.
    ▶ ≈4:28