Step 1

In a bowl, combine sauce ingredients.

Step 2

Slice your unpeeled eggplant vertically into quarter long strips. Then cut the strips into 1.5-inch-long pieces. Transfer to a large bowl. Pour cornstarch over eggplant. Using your hands, coat chopped eggplant in cornstarch. Note: The cornstarch helps the sauce cling onto your eggplant.

Step 3

In a wok or pan over medium high heat, add ¼ cup vegetable oil. Once oil is hot, add eggplant. Fry until 80% cooked. Remove from wok and set aside.

Step 4

Lower heat to low-medium. Into wok, add 1 tbsp of oil along with dried red chilies, ginger, and green onions. Fry for 5-10 seconds.

Step 5

Add back in eggplant. Pour sauce overtop.

Step 6

Quickly mix until eggplant is coated in sauce. Remove off heat and enjoy!