Ingredients

• 2 eggplants

• 2 tbsp cornstarch

• 2 tbsp light soy sauce

• 1 tsp dark soy sauce

• 2 tbsp water

• 4 tsp sugar

• 2 tsp cornstarch

• 2 tsp minced ginger

• 6 garlic cloves

Instructions

1. Cover chopped eggplant with salted (1 tsp) water for 15 min. Drain and pat dry.

2. Combine light soy sauce, water, dark soy sauce, sugar and 2 tsp cornstartch to form stir fry sauce.

3. Coat eggplant with 2 tbsp cornstach.

4. Grill eggplant over medium high heat until all surfaces are charred and eggplant turns soft, about 8-10 min. Set aside.

5. Stir fry garlic and ginger until fragrant.

6. Add eggplant back, and stri fry with sauce.