1 lb eggplant, peeled, cut into 1″ cubes
1 tbsp cornstarch mixed with 2 tbsp water to make a paste
Canola oil for deep-frying
2 tbsp vegetarian oyster sauce (or substitute oyster sauce)
2 tbsp soy sauce
2 tbsp water
1 tbsp white vinegar
1 tbsp sugar
1 tspn chili paste
½ tspn ground bean sauce
½ tspn sesame oil
Combine all Spicy Sauce ingredients and mix well.
In a wok, deep-fry eggplant at 350°F for 1 minute.
Remove eggplant and drain on paper towels.
With ½ tspn of oil from wok heat it up.
On high heat, stir-fry garlic for 5 seconds then add Spicy Sauce.
Reduce heat simmer 20 seconds.
Add eggplant and simmer for another 10 seconds.
Stir in cornstarch paste a little at a time until desired consistency.