Eggplant Szechuan

By JanF1201

Ingredients

• 1 lb eggplants
• 3 green onions
• 1 tablespoon garlic, minced
• 2 tablespoons ginger, minced
• 2 teaspoons hot bean sauce
• 1/2 cup chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon red wine vinegar
• 1 1/2 teaspoons vegetable oil
• 5 tablespoons vegetable oil
• 1 tablespoon water
• 1 teaspoon Corn Starch
• 1 teaspoon sesame oil

Preparation

Step 1

Cut unpeeled eggplant into 1/2 inch slices. Cut into 2x2 strips. Cut green onion into thin slices. Combine onions, garlic, ginger and bean sauce in medium bowl. Combine chicken broth, soy sauce, vinegar and sugar in small bowl.
Heat 2 tbsp. vegetable oil in wok over medium high heat. Add 1/2 of eggplant and cook stirring until soft and moist, about 5 minutes. Remove your colander and drain. Repeat using 2 more tbsp. vegetable oil and remaining eggplant.
Heat 1 tbsp. vegetable oil. Add onion and garlic mixture and stir fry for 30 seconds. Return eggplant to wok.
Add broth mixture. Bring to boil and cook stirring occasionally until liquid evaporates.
Blend water and cornstarch. Add to wok. Cook and stir til boils and thickens. Stir in sesame oil.