Szechwan Eggplant Stir-Fry Recipe
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4-6 Asian eggplants
3 tablespoons peanut oil
1 tablespoon dark sesame oil
Kosher Salt and freshly ground pepper
4 green onions, white and green parts, sliced diagonally 1 1/2 inches
1 inch piece of fresh ginger, peeled, smashed and minced
3 cloves garlic
1 fresh red chili, sliced
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon light brown sugar
1 tablespoon corn starch
1 tablespoon toasted sesame seeds, to garnish
Thai basil or globe basil and fresh cilantro leaves to garnish
:Wok or large skillet
Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1 inch thick.
Heat wok or large skillet on med-high and add the oils, tilt the pan to coat all sides.
When smoking hot, 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.
Cook the remaining eggplant in the same manner, adding more oil, if needed.
After all the eggplant is out of the pan, add the green onions, ginger, garlic and chili.
Stir-fry for a minute until fragrant. Add the broth.
In small bowl, mix the soy, vinegar, sugar, and cornstarch, until the sugar and cornstarch are dissolved.
Pour the soy mixture into the wok and cook another minute, until the sauce is absorbed.
Garnish with sesame seeds, basil, and cilantro; serve immediately.
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