Stir-fried Japanese Eggplant with Garlic and Ginger

Name: Stir-fried Japanese Eggplant with Garlic and Ginger
Ingredients: 1 1/2 to 2 pounds Japanese or Chinese eggplant; 4 - 6 Tablespoons cornstarch; 3 Tablespoons peanut or vegetable oil (plus more as needed); 2 Tablespoons Asian (toasted sesame oil); 5 cloves garlic (minced); 1 Tablespoon minced fresh ginger; 2 Tablespoons low-sodium soy sauce (plus more as needed); Sliced scallions or microgreens (for garnish)

"Stir-frying Japanese eggplant with lots of garlic, fresh ginger, and soy sauce is a simple dish, yet one packed with flavor and texture—and ready in just 20 minutes...."

INGREDIENTS

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1 1/2 to 2 pounds Japanese or Chinese eggplant

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4 - 6 Tablespoons cornstarch

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3 Tablespoons peanut or vegetable oil (plus more as needed)

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2 Tablespoons Asian (toasted sesame oil)

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5 cloves garlic (minced)

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1 Tablespoon minced fresh ginger

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2 Tablespoons low-sodium soy sauce (plus more as needed)

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Sliced scallions or microgreens (for garnish)

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