Szechwan Eggplant Stir-Fry

Name: Szechwan Eggplant Stir-Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4-6 serving(s)
Ingredients: 3 Chinese eggplants, sliced in 1/2 inch pieces, then quartered; 1/2 cup chicken broth; 1 tablespoon brown sugar; 2 tablespoons soy sauce; 1 teaspoon potato starch (or corn starch); cilantro (optional); 1 teaspoon black sesame oil; 1 tablespoon rice vinegar; 2 -3 stalks celery, sliced at an angle; 2 garlic cloves, minced (optional); 1 dash pepper; 1 tablespoon olive oil or 1 tablespoon butter

Submitted by Nyx9013

"Had some Chinese eggplants on hand with nothing to do so I checked around online and put something together on my own to eat with rice. Other recipes I've seen mentioned ginger, peanut oil, chili and green onions, but I didn't have any on hand."

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Ready In:: 20mins
Ingredients:: 12
Serves:: 4-6

ingredients

3 Chinese eggplants, sliced in 1/2 inch pieces, then quartered
¹⁄₂ cup chicken broth
1 tablespoon brown sugar
2 tablespoons soy sauce
1 teaspoon potato starch (or corn starch)
cilantro (optional)
1 teaspoon black sesame oil
1 tablespoon rice vinegar
2 -3 stalks celery, sliced at an angle
2 garlic cloves, minced (optional)
1 dash pepper
1 tablespoon olive oil or 1 tablespoon butter

directions

In medium pan at medium heat, add butter or olive oil then minced garlic.
When garlic turns light brown, add eggplant and stir occasionally for about 3 minutes.
In separate bowl stir soy sauce, sugar, potato starch, sesame oil, rice vinegar.
Add 1/2 cup chicken broth to the eggplant and let cook for about 2 minutes.
Add the previously mentioned mixture to the mix, along with the celery.
Turn down heat to a low and cook for another minute or so.
Add pepper and cilantro to taste and leave on the burner until ready to serve.
Tip: Would probably taste pretty good with mushrooms.