Cut the Chinese eggplants into long, thin strips, about 1-inch thick. Soak in salted water for about 10 minutes, then drain and pat dry.

In a small bowl, combine chili bean paste, soy sauce, black vinegar, sugar, and water. Whisk until well blended.

Heat a large, non-stick pan over medium-high heat and add neutral oil. Add minced garlic and grated ginger, stir-fry for about 30 seconds until fragrant.

Add the eggplant strips to the pan, stirring well. Cook for about 5-7 minutes until golden brown and tender.

Pour the prepared sauce over the sautéed eggplant, stirring well. Simmer for approximately 5-7 minutes until the sauce thickens.

Adjust seasoning as needed, then serve hot with steamed jasmine rice or on its own. Garnish with green onions or sesame seeds if desired.