Wash the Eggplant and cut it into 5cm long, 1.5cm thick strips. Set aside.
2
Finely mince the Garlic and Ginger. Separate the white and green parts of the Scallion; finely chop the white parts and thinly slice the green parts for garnish.
3
In a small bowl, combine the Light soy sauce, Dark soy sauce, Shaoxing wine, Chinkiang vinegar, Granulated sugar, Cornstarch, and Water. Stir well until the Cornstarch is fully dissolved to create the sauce mixture.
