1poundJapanese eggplantpeeled, roll-cut into diagonals
1tablespoongarlicminced
1tablespooncornstarch
2tablespoonswater
1scallionsliced very thin
Instructions
Prepare the sauce: Combine all sauce ingredients in a bowl and mix well. Reserve.
Prepare the slurry: mix two tablespoons of water with 1 tablespoon of water until combined; reserve.
Heat oil in a wok to 350 degrees F. Add the eggplant and cook, stirring lightly to ensure even cooking, for one - two minutes. Remove the eggplant with spider and drain well on a rack.
Remove all but a teaspoon of oil from the wok. Turn the heat to high and add the garlic. Cook, stirring, for about 5 seconds then add reserved sauce.
Bring the sauce to a simmer for 30 seconds. Add the eggplant back to the wok and cook for about 1 minute while constantly stirring.
Add cornstarch slurry to wok until it reaches the desired consistency.