Step 1

Cut the eggplants into 1.5 inches long pieces. Mix the salt and vinegar with the eggplant and let it sits for 15 minutes. Drain and dry thoroughly with a kitchen towel.

Step 2

Coat the eggplants with eggwhite, followed by the potato starch.

Step 3

Deep-fry the eggplants with oil in moderate heat until the flesh starts to turn color. Remove and drain on a kitchen towel.

Step 4

Saute the ingredients in B with some oil over low to medium heat until aromatic.

Step 5

Mix all the ingredients in C to constitute the sauce. Add the sauce to the wok.

Step 6

Return the fried eggplants to the wok. Flash fry for 10 seconds over high heat.

Step 7

Dish out and serve immediately.