CookTeaser

1 Eggplant Asian if available.
2 Tbs of peanut oil.
1/2 Tbs of sesame oil
S&P
2 Scallions sliced on the diagonal.
1″ piece of peeled & minced ginger.
2 Garlic cloves minced.
Red pepper flakes to taste.
1/3 cup of canned chicken broth.
2 Tbs of soy sauce.
1 Tbs of rice vinegar.
1 Tbs of light brown sugar.
1/2 Tbs of cornstarch.

METHOD

1. Cut the eggplant into manageable wedges each about 1 1/2 ” wide.
2 Heat a large wok & add the 2 oils.
When the wok is at the smoking stage, add the eggplant in batches if necessary, add S&P & stir fry until seared & browned.
3. Remove to a bowl & cook the remaining eggplant in the same manner.
When all the eggplant has been cooked, add the scallions, ginger,garlic and red pepper flakes & stir fry until fragrant.
4. Add the broth,in a small bowl mix the soy sauce, vinegar, sugar & cornstarch.
Pour the mixture into the wok & cook for 1 minute or until has thickened.
5. Return eggplant to the wok toss until the sauce is absorbed. Garnish with sesame seeds & scallions.
6. Plate & serve.