Stir-Fried Eggplant with Garlic Sauce

• 10 oz eggplant (about 2 small eggplants), chopped into bite-sized pieces
• 1 tsp salt
• 1 tsp cornstarch
• 2 ½ Tbs vegetable oil
• 1 tsp minced garlic, minced
• 3 cloves garlic, chopped

Sauce

• 1 Tablespoon light soy sauce or regular soy sauce
• 1 Tablespoon water
• ½ tsp dark soy sauce
• 2 tsp sugar
• 1 tsp cornstarch

1. Spread sliced eggplant on a paper towel and sprinkle Kosher salt on both sides of the eggplant slices. Rest for 15 minutes. Rinse slices with running tag water and then pat dry
2. Combine sauce ingredients in a small bowl and mix
3. Add eggplant and 1 Tbs cornstarch to a bowl and mix until eggplant is evenly coated with a thin layer of cornstarch
4. Add 2 Tbs vegetable oil to a large nonstick pan and heat over medium-high. Spread eggplant across the pan without overlapping. Cook each side until surfaces are charred, about 4=5 min each side. Let eggplant slices cool on a plate.
5. Add the remaining ½ tsp oil, ginger, garlic to the same pan and stir until fragrant. Add eggplant back into the skillet. Mix the sauce ingredients and pour over the eggplant. Stir the pan until the eggplant is coated and sauce thickens. Transfer to a plate and serve warm with rice or noodles.