Szechwan Eggplant Stir-Fry
Had some Chinese eggplants on hand with nothing to do so I checked around online and put something together on my own to eat with rice. Other recipes I've seen mentioned ginger, peanut oil, chili and green onions, but I didn't have any on hand.
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INGREDIENTS
Nutrition- 3
- 1⁄2cup chicken broth
- 1tablespoon brown sugar
- 2tablespoons soy sauce
- 1
-
- 1teaspoon black sesame oil
- 1tablespoon rice vinegar
- 2 -3
- 2
- 1dash pepper
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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.
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