Szechwan Eggplant Stir-Fry

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • In medium pan at medium heat, add butter or olive oil then minced garlic.
  • When garlic turns light brown, add eggplant and stir occasionally for about 3 minutes.
  • In separate bowl stir soy sauce, sugar, potato starch, sesame oil, rice vinegar.
  • Add 1/2 cup chicken broth to the eggplant and let cook for about 2 minutes.
  • Add the previously mentioned mixture to the mix, along with the celery.
  • Turn down heat to a low and cook for another minute or so.
  • Add pepper and cilantro to taste and leave on the burner until ready to serve.
  • Tip: Would probably taste pretty good with mushrooms.
Advertisement