Szechwan Eggplant Stir-Fry

Name: Szechwan Eggplant Stir-Fry
Prep time: 20 min
Cook time: 5 min
Yield: 4
Ingredients: 5 Asian eggplants, about 2 pounds; 3 tablespoons peanut oil; 1 tablespoon dark sesame oil; Kosher salt and freshly ground black pepper; 2 green onions, white and green parts, sliced on a diagonal; 1-inch piece fresh ginger, peeled and minced; 3 garlic cloves, minced; 1 fresh red chile, sliced; 1/2 cup chicken broth; 3 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 tablespoon light brown sugar; 1 tablespoon cornstarch; 1 tablespoon toasted sesame seeds, for garnish; Thai holy basil and fresh cilantro leaves, for garnish

Szechwan Eggplant Stir-Fry was pinched from <a href="http://www.foodnetwork.com/recipes/tyler-florence/szechwan-eggplant-stir-fry-recipe/index.html" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

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5 Asian eggplants, about 2 pounds

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3 tablespoons peanut oil

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1 tablespoon dark sesame oil

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Kosher salt and freshly ground black pepper

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2 green onions, white and green parts, sliced on a diagonal

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1-inch piece fresh ginger, peeled and minced

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3 garlic cloves, minced

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1 fresh red chile, sliced

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1/2 cup chicken broth

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3 tablespoons soy sauce

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1 tablespoon rice vinegar

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1 tablespoon light brown sugar

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1 tablespoon cornstarch

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1 tablespoon toasted sesame seeds, for garnish

•

Thai holy basil and fresh cilantro leaves, for garnish

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