Szechwan Eggplant Stir-Fry

Recipe Ingredients

5		Asian eggplants - (abt 2 lbs)
3 tablespoons	45ml	Peanut oil
1 tablespoon	15ml	Dark sesame oil
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
2		Green onions, white and green parts - sliced on diagonal
1		Fresh ginger - (abt 1") - peeled, minced
3		Garlic cloves - minced
1		Fresh red chile - sliced
1/2 cup	118ml	Chicken broth
3 tablespoons	45ml	Soy sauce
1 tablespoon	15ml	Rice vinegar
1 tablespoon	15ml	Light brown sugar
1 tablespoon	15ml	Cornstarch
1 tablespoon	15ml	Toasted sesame seeds - for garnish
		Thai holy basil - for garnish
		Fresh cilantro leaves - for garnish

Recipe Instructions

Cut the eggplants in half lengthwise and then slice crosswise into wedges, no more than 1-inch wide.

Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in same manner, adding more oil, if needed.

After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chile; stir-fry for a minute until fragrant. Add the broth.

In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour the soy sauce mixture into the wok and cook another minute, until the sauce has thickened.

Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with sesame seeds, Thai basil, and cilantro and serve.

This recipe yields 4 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1D56) - from the TV FOOD NETWORK

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