Cut the eggplant into 1/2 to 3/4 inch cubes.

In a large bowl combine 1/2 cup corn starch with the eggplant and toss to coat.

Mix the sherry, soy sauce, rice vinegar, sugar, corn starch, water, and chili paste together in a small bowl. Set aside

Heat a large nonstick skillet over medium heat. Add 3 tablespoons vegetable or peanut oil, then add the eggplant and stir occasionally until the eggplant is cooked through, about 7 minutes.

Move the eggplant to a bowl and place the skillet back on the heat. Add another tablespoon of vegetable or peanut oil, then add the grated ginger and minced garlic. Saute for about a minute, then remix the sherry mixture and add to the pan. Saute, stirring frequently, until thickened, another minute. Then add the eggplant and mix until the eggplant is coated by the sauce. Serve with scallions and rice.