To make the sauce: In a small bowl, mix together all of the ingredients and reserve.
Heat a wok over high heat for 45 seconds. Add the peanut oil and heat to 350°F on a deep-frying thermometer. Place the eggplant strips in a Chinese strainer and lower them into the oil. Cook the strips for 2 to 3 minutes, or until they soften. Using the strainer, lift out the strips and allow the eggpla