Fragrant Garlic Eggplant Stir-fry | Second Harvest of Silicon Valley

Ingredients

• 5 cups water
• 1 1/2 tsp salt
• 1/2 lb eggplant, cut into ½-inch thick sticks
• 2 Tbsps cornstarch
• 3 Tbsps cooking oil, more if needed
• 2 green onions, chopped
• 5 garlic cloves, minced
• 1 Tbsp ginger, minced
• 1/2 tsp red pepper flakes, optional
• Sauce
• 2 Tbsps soy sauce
• 1 Tbsp Chinkiang vinegar or rice vinegar
• 1 Tbsp Shaoxing wine or dry sherry, optional
• 1 Tbsp sugar
• 1/2 Tbsp cornstarch
• 1/2 cup water