Ingredients
-
5
-
3
-
1
-
-
1
-
1/2
-
3
-
1
-
1
-
1
-
-
-
-
-
Directions
Steps
|
1
Done
|
Cut Eggplants in Half Lengthwise, Then Into 1 Inch Wedges Crosswise. Season With Salt and Pepper. |
|
2
Done
|
Stir-Fry Eggplant in Batches Until Seared and Sticky, About 3 Minutes Per Batch. Add More Oil as Needed. |
|
3
Done
|
Remove Eggplant from Pan. |
|
4
Done
|
Stir-Fry Green Onions, Ginger, Garlic, and Chile For 1 Minute. |
|
5
Done
|
Add Chicken Broth to the Pan. |
|
6
Done
|
in a Small Bowl, Combine Soy Sauce, Vinegar, Sugar, and Cornstarch. |
|
7
Done
|
Add Mixture to the Pan and Cook For Another Minute. |
|
8
Done
|
Add Eggplant to the Pan and Toss Until the Sauce Is Absorbed. |
|
9
Done
|
Serve Over Rice. Garnish With Sesame Seeds and Cilantro Leaves. |
