1 pound eggplant, peeled, cut into 1-inch dice 1 teaspoon garlic 1 tablespoon cornstarch mixed with 2 tablespoons water to make a paste Canola oil for deep-frying
Spicy Sauce 2 tablespoons vegetarian oyster sauce (or substitute oyster sauce) 2 tablespoons Lite soy sauce 2 tablespoons water 1 tablespoon white vinegar 1 tablespoon granulated sugar 1 teaspoon chili paste (Sambal Oleck preferred) 1/2 teaspoon ground bean sauce (Koon Chun preferred) 1/2 teaspoon sesame oil
Combine all Spicy Sauce ingredients and mix well.
In a wok, deep-fry eggplant at 350 degrees F for 1 minute. Remove eggplant and drain on paper towels.
Meanwhile remove all but 1/2 teaspoon of oil from wok. On high heat, stir-fry garlic for 5 seconds then add Spicy Sauce. Reduce heat and let sauce simmer 20 seconds. Add eggplant and simmer for another 10 seconds. Stir in cornstarch paste a little at a time until desired consistency. Serve immediately.
