1. Cut the eggplants into chunks(about 3cm*3cm), dip them in corn starch, sparkling water then coat them with the sweet potato starch. Cut garlic and scallion into small pieces, slice the onion. 2. Get a bowl, add sugar, salt, soy sauce, vinegar, ketchup, water and 1 tbsp corn starch, mix it well. 3. Heat up the wok(medium heat), when it’s hot enough add oil, add eggplant , pan-fry until they are golden then take them out. The eggplants might stick together because of the starch, separate them carefully with spatula or chopsticks while pan frying. 4. Add garlic and onion to the wok, stir for 30s then add eggplant , then pour in the sauce from step 2. 5. Let it cook for about 2-3 mins until the sauce has thickened, sprinkle the scallion.
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###Ingredients
* Eggplant – 800g
* Corn Starch – 10 tbsp
* Sparkling Water – 200ml
* Sweet Potato Starch(better coarse) – 10 tbsp
* Garlic – 3 Cloves
* Onion – 1/2 of a medium-sized one
* Sugar – 2 tbsp
* Salt – 1/2 tsp
* Soy Sauce – 4 tbsp
* Vinegar(Dark or Rice Vinegar) – 4 tbsp
* Ketchup – 6 tbsp
* Water – 50ml
* Oil
###Instructions
1. Cut the eggplants into chunks(about 3cm*3cm), dip them in corn starch, sparkling water then coat them with the sweet potato starch. Cut garlic and scallion into small pieces, slice the onion.
2. Get a bowl, add sugar, salt, soy sauce, vinegar, ketchup, water and 1 tbsp corn starch, mix it well.
3. Heat up the wok(medium heat), when it’s hot enough add oil, add eggplant , pan-fry until they are golden then take them out. The eggplants might stick together because of the starch, separate them carefully with spatula or chopsticks while pan frying.
4. Add garlic and onion to the wok, stir for 30s then add eggplant , then pour in the sauce from step 2.
5. Let it cook for about 2-3 mins until the sauce has thickened, sprinkle the scallion.
[Source](https://www.instagram.com/p/CwinfEZqXb1/)
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