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1
Preheat oven to 450u00b0.
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2
Pierce the eggplant in several places and place on a baking sheet.
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3
*If using a large globe eggplant, cut in half lengthwise and score the cut side down to the skin, being careful not to pierce the skin.
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4
Place on an oiled baking sheet, cut side down.
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5
Bake 15 to 30 minutes, until softened.
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6
Remove from the heat and when cool enough, peel and dice.
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7
Bring a large pot of water to a boil; add in salt and green beans; cook 5 minutes; drain, and transfer the beans to a bowl of ice water to cool; drain.
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8
In a small bowl, combine the stock, soy sauce, wine, vinegar, and sugar; set aside.
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9
Heat the oil in a wok or large nonstick skillet over med-high heat.
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10
Add in the onion; stir a couple of minutes until it begins to soften.
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11
Add in the garlic and ginger; stir 30-60 seconds, until the garlic/ginger smell fragrant.
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12
Add in the eggplant, green beans, and chile; stir for a minute, then add in the soy sauce mixture.
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13
Cook, stirring, until the eggplant is cooked through and fragrant (3 minutes).
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14
Taste and add soy sauce as desired.
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15
Add in the cornstarch mixture and stir until glazed.
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16
Remove pan from heat; sprinkle with cilantro; serve immediately.
