Cut the eggplant into large, thick diagonal slices. Toss with 1/2 tsp salt, coat evenly and rest 10 minutes. Rinse off the salt, gently squeeze out excess water without crushing the pieces. This helps it cook faster and absorb less oil.

Dust the eggplant lightly with potato starch so it coats evenly. Heat 1 tbsp oil over medium heat, add the eggplant and toss to coat in oil, adding more if needed. Lay cut-side down and cook about 2 minutes until done, then flip and cook the other side about 1 minute until softened.

In a small bowl combine mushroom stir-fry sauce, sugar, miso, cooking wine and soy sauce. Stir well to dissolve the miso and sugar.

Push the pan-fried eggplant to one side of the pan. Add sesame oil and sauté the minced garlic and spring onion until fragrant, then stir to combine with the eggplant.

Turn the heat up to high. Give the sauce a quick stir, pour it in batches while tossing, and stir-fry until every piece is evenly coated and glossy. Finish with chopped spring onion and coriander. Serve hot with rice.