Chinese Eggplant with Garlic Sauce

1 : Cut the ends off the eggplant and slice it in half. Then cut it at an angle into small pieces.

2 : Transfer to a mixing bowl, sprinkle with salt, and add enough water. Mix well and cover with a plate, let them soak for 15 minutes.

3 : Drain the water and add cornstarch, mix well.

4 : Add oil to a wok and heat to 350F, add the eggplant in small batches and fry for 1-2 minutes until the skin turns bright purple. Transfer out onto a plate with a paper towel and set aside.

5 : Leave about 2 tbsp of oil in the wok, add garlic, ginger, Thai chilis, and white parts of the scallions. Fry for 1 minute until fragrant.

6 : Pour the sauce mix and bring it to a simmer. Once the sauce starts to thicken, add the eggplants and stir to mix well.

7 : Serve with rice and garnish with scallions.