Combine all Spicy Sauce ingredients and mix well.
In a wok, deep-fry eggplant at 350°s; F for 1 minute. Remove eggplant and drain on paper towels.
Meanwhile remove all but 1/2 tsp of oil from wok. On high heat, stir-fry garlic for 5 seconds then add Spicy Sauce. Reduce heat and let sauce simmer 20 seconds. Add eggplant and simmer for another 10 seconds. Stir in cornstarch paste a little at a time until desired consistency. Serve immediately.Makes 4 Source: