Rehydrate dried Shiitake Mushrooms by soaking them in warm Water for at least 30 minutes. Once soft, stem and slice them. Reserve the mushroom soaking liquid.
Prepare the eggplant by cutting it into wedges. Lightly salt the eggplant and let it sit for 10-15 minutes to draw out excess moisture, then pat dry.
Halve the Tofu Puffs. Mince the Garlic and slice the Ginger. Cut the Green Onion into 2-inch lengths. Pick the Fresh Basil Leaves.
In a small bowl, whisk together Vegetarian Oyster Sauce, Light Soy Sauce, Dark Soy Sauce, Sugar, Shaoxing Wine, Sesame Oil, White Pepper, Cornstarch, and the reserved mushroom soaking liquid (or Water) to create the sauce mixture.
Heat Vegetable Oil in a claypot or a large heavy-bottomed pot over medium-high heat. Add the eggplant and stir-fry until softened and slightly browned.
Push the eggplant to one side, then add Ginger slices and Minced Garlic to the empty space. Sauté until fragrant, about 30 seconds.
Add the sliced Shiitake Mushrooms and Tofu Puffs to the pot. Stir to combine with the eggplant, ginger, and garlic.
Pour in the prepared sauce mixture. Bring to a simmer, then reduce heat to low, cover, and braise for 10-15 minutes, allowing the flavors to meld and the eggplant to become very tender.
Remove the lid. Stir in Fresh Basil Leaves and Green Onion, cooking for another minute until the basil slightly wilts and its aroma is released.
Serve immediately in the claypot, accompanied by steamed White Rice.
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