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1
In a paper bag or resealable plastic bag combine 2/3 cup of the cornstarch and the flour and shake the mixture well.
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2
In a colander rinse the eggplant, drain it, and in batches shake it in the cornstarch mixture, transferring each batch as it is coated to a large bowl.
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3
In a wok heat 1 cup of the vegetable oil over high heat until it is hot but not smoking, in it fry the pine nuts until they are golden, and transfer them with a slotted spoon to paper towels to drain.
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4
To the vegetable oil in the wok, add 4 cups of the remaining vegetable oil, heat the oil over high heat until it registers 375 degrees F on a deep-fat thermometer, and in it fry the eggplant in 3 batches, stirring and turning the eggplant occasionally, for 6 minutes, or until it is golden brown.
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5
Transfer the eggplant as it is fried with a slotted spoon to a large sieve or colander set over a bowl, let it drain for 5 minutes, and transfer it to a serving bowl.
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6
In a small bowl stir together the soy sauces, sugar, remaining 2 teaspoons cornstarch, and broth, stirring until cornstarch is dissolved.
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7
Discard the oil in the wok and wipe the wok clean with paper towels.
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8
In the wok heat the remaining 1 tablespoon vegetable oil over high heat until it is hot but not smoking and in it stir-fry the gingerroot, scallion, garlic, and the chili sauce for 30 seconds, or until the mixture is fragrant.
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9
Stir the soy sauce mixture, add it to the scallion mixture, and bring the sauce to a boil, stirring.
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10
Stir in the sesame oil and the pine nuts and pour the sauce over the eggplant.
