Ingredients
- 1 lb small Chinese eggplant
- Garlic, minced
- Ginger, minced
- 3 tbsp soy sauce
- Sugar
- 2 tsp corn starch (plus 1 more tsp for the sauce)
- 2 tbsp canola oil
- Minced chili
- Mirin
Instructions
Cut and soak the eggplant in saltwater; dry and toss with 1 tbsp corn starch.
Stir-fry the eggplant 8 minutes; set aside.
Cook garlic and ginger 1 minute.
Add the cooked eggplant back in and cook 2 minutes.
Add soy sauce mixed with 1 tsp cornstarch, mirin, and minced chili.