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 Peel the eggplant and cut into
slices about 1/2 inch (1 cm) thick.
Score the slices on one side about
1/8 inch (3 mm) deep and cut into
1 1/4 inch (3 cm) strips.
- Heat the oil in wok to 400oF(205oC)
or until a piece of scallion green
or ginger moves quickly when tossed
into the oil and a haze appears
above the oil surface. Add the
eggplant and deep-fry until brown.
Remove and drain well.
- Blend the soy sauce, salt, scallions,
ginger, the cornstarch-water mixture
and 5 additional tsp water into
a sauce.
- Pour all but 2 tsp of the oil
from the wok. Heat over high heat,
until the oil surface ripples.
Add the garlic and stir-fry until
fragrant. Add the eggplant strips
and the sauce. Bring to a boil
and cook, stirring, until the
sauce thickens. Sprinkle with
the sesame oil, remove, and serve.
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