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gimpslice
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Slice the eggplants into thin pieces (about 0.5 cm)
Soak the eggplants in water
Slice the garlic into thin pieces
Cut the chilies into thin slices
Drain the eggplants
Add about 2 tbsp of cornstarch to the eggplants and coat them
Heat a little cooking oil in a pan
Add the eggplants to the hot oil and fry for 2 minutes on each side over medium heat
Remove the eggplants from the pan
Add the garlic to the pan and sauté until fragrant
Add the green chilies and sauté for 1 to 2 minutes until fragrant
Add the eggplants back to the pan
Season with 2 tbsp of soy sauce, 1 tbsp oyster sauce, and ¼ tsp mushroom bouillon
Quickly stir for under a minute until evenly mixed and fragrant
Transfer to a bowl and enjoy