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Cut eggplants into thin strips (about ¼ inch in width), place in a bowl, and sprinkle liberally with salt. Add enough water to cover and let soak in the salt water for 15 minutes. Drain and pat dry (you want to remove as much moisture as possible).
In a wok or skillet, heat 2 tablespoon oil over medium heat. Add eggplant strips and fry until tender and slightly golden brown, about 4-5 minutes. Remove from pan and set aside.
Add remaining 1 tablespoon oil and green beans and fry for 5 minutes, until surface is wrinkled. Remove from pan.
Add garlic, ginger, and chopped chili and stir-fry for one minute until fragrant, then return green beans and eggplant to the pan. Stir in soy sauce, oyster sauce, and white pepper, and toss to combine. Serve hot.