Step 1

Whisk all the ingredients for the sauce into a bowl and set aside.

Step 2

In a large pan over medium high heat, add 1 tablespoon peanut oil and eggplant. Stir fry for a few minutes (about 5 minutes) until the sides are golden brown and the center is tender.

Step 3

Transfer eggplant to a plate and add remaining 1 tablespoon peanut oil to the pan. Add garlic, ginger, red chilis and cook for 1 minute.

Step 4

Add eggplant and scallions, toss and pour the sauce. Stir fry for 1 minute, until all the vegetables are coated.

Step 5

Turn the heat off and serve with white or brown rice.