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.