Fengwei eggplant, sauced version

Slice into the eggplant on a bias about an inch along, then twist the eggplant and cut again, continuing all the way around into wedges.

Coat with cornstarch and deep fry exactly as for the dry version.

Mix the water, sugar and light soy sauce into a sauce and set aside.

Long yao the wok, and over medium high heat toss in the garlic and fry fifteen seconds until fragrant.

Add the dried chilies, mix, then swirl the wine around the sides of the wok and mix briefly.

Add the sauce and cook about 90 seconds until combined, slightly thickened and back up to a boil.

Add the cornstarch slurry and cook about 30 seconds until thickened.

Toss in the fried eggplant, mix, add the cilantro, mix briefly, kill the heat and turn out.