Szechuan Eggplant Stir Fry
5 small eggplant, about 2 lbs.
3 T. peanut oil
1 T. sesame oil
Kosher salt and pepper
2 green onions, sliced on the diagonal
1 inch piece of ginger, peeled and grated
3 garlic cloves, minced
1 red Thai chili, sliced
1/2 c. chicken broth
3 T. soy sauce
1 T. rice vinegar
1 T. light brown sugar
1 T. cornstarch
1 T. sesame seeds for garnish
Cut the eggplants in half lengthwise. Slice in wedges no wider than 1" pieces.
Heat a wok or large saute skillet over medium high heat and add the oils. Swirl to coat the pan. When you see a slight smoke add the eggplant in a single layer (do in 2 batches if needed). Stir fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove from the pan and reserve in a bowl.
Add a bit of oil if needed to the pan. Add the onions, ginger, garlic and chili, stir fry for a minute until fragrant.
Add the broth.
In a small bowl mix the soy sauce, vinegar, sugar and cornstarch. Add to the broth. Cook for a minute until the sauce has thickened.
Put the eggplant back into the sauce and toss quickly to coat.
Garnish with sesame seeds and serve with sticky white rice.