• 500 grams Chinese eggplants (or sub with Japanese eggplant or normal one will do)
• ¼ cup cornstarch for coating
• 5 tbsp vegetable oil or as needed
• 10 dried red chilies dried
• 5 slices ginger peeled
• 1 stalk green onion finely chopped

Sauce:

• 2 tbsp garlic minced
• 1 tbsp regular soy sauce not light or dark!
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce (for a vegan version, sub with Vegetarian Stir Fry Sauce)
• 1 tbsp water
• 1 tsp Shaoxing Cooking Wine
• 1 tsp white granulated sugar
• 1 tsp rice vinegar or white vinegar
• ½ tbsp cornstarch
• ½ tsp crushed red chili flakes