1 lb eggplant
1/2 cup cornstarch
1 cup flour
(optional) 2 eggs
4-5 tbsp olive oil
1 tsp minced ginger
1/2 tsp cumin seeds
1/2 tsp minced garlic
1/2 cup cilantro
1 green onion
1 hot pepper
1 tbsp Chinese cooking wine
2 tbsp light soy sauce
1/2 tsp dark soy sauce
1 pinch salt
4 tbsp water
Cut eggplant into thirds.
Slice each third into thin slices.
Cut any of the rounder/squarer slices in half so that they're more rectangular. In total, we want about ~20 to 25 pieces of eggplant.
Soak the eggplant slices in cold water with 1 tsp lemon juice or vinegar. This helps prevent browning.
Mince 1 tsp ginger and 1/2 tsp garlic.
Wash green onion and slice into 1 inch long pieces.
Wash cilantro and slice into 1 inch long pieces as well.
For some heat, slice the pepper into small rounds. Mince if you have a bigger pepper.
Strain the eggplant pieces and wash under cold water once more.
Mix flour and cornstarch in a medium-sized bowl.
Whisk eggs into a medium-sized bowl. Use water instead for a vegan recipe.
Set up your stations in this order (from left-to-right or right-to-left - whichever is most natural for you): water / egg bowl, flour & cornstarch bowl, big plate.
Take an eggplant piece and submerge completely in the water / egg bowl.
Then, take the eggplant piece and cover completely with flour & cornstarch. Tap on the side of the bowl so that any excess taps off.
Place eggplant piece on the plate. Repeat steps 5-7 with each piece. Make sure you do not layer the eggplant pieces on the final plate.
Heat a pan over medium heat.
Pour or brush a thin layer of olive oil into the pan.
Arrange eggplant pieces in the pan in one layer
Fry each side for ~2 minutes until there's a crust on both sides. The eggplant will absorb the oil real fast - don't panic, just let them fry. If you want, you can flip them after a minute, but just make sure a crust forms on each side.
Move the pan-fried eggplant pieces to another plate.
Give the pan a quick paper-towel wipe and repeat steps 9-13 until all the eggplant has been fried.
Heat a pan over medium heat.
Add 1 tsp of olive oil and the cumin seeds. Fry for 1 minute.
Add the eggplant pieces, ginger, (optionally) hot pepper, and cooking wine, and flip a few times.
Add light soy sauce. Stir and flip gently for even coverage.
Add dark soy sauce. Stir and flip gently for even coverage.
Add 2 tbsp water and stir and flip a few times for ~2 minutes.
Once there's not much liquid left in the pan, add green onion, garlic, and cilantro.
Continue to stir and flip for ~2 minutes.
Once there is no more liquid in the pan, turn off the stove, and add salt to taste.
Serve!