Fish-Fragrant Eggplant

Ingredients

• •1.5 lbs eggplant, cut into 2-inch pieces
• •3 tablespoons soy sauce
• •1 tablespoon rice vinegar
• •1 tablespoon sugar
• •2 teaspoons cornstarch
• •1/4 cup vegetable oil
• •4 cloves garlic, minced
• •1 tablespoon ginger, minced
• •2-3 dried red chilies, chopped
• •3 stalks green onion, chopped
• •1/2 cup water or chicken broth
• •1 teaspoon sesame oil

Directions

1. 1Mix soy sauce, vinegar, sugar, cornstarch, and water in a small bowl to make the sauce.
2. 2Heat oil in a wok or large skillet over high heat until shimmering.
3. 3Add eggplant pieces and stir-fry for 5-7 minutes until golden and softened, then remove and set aside.
4. 4Add garlic, ginger, and dried chilies to the wok and cook for 30 seconds until fragrant.
5. 5Return eggplant to the wok and pour in the sauce mixture, stirring well.
6. 6Simmer for 3-4 minutes until sauce thickens and coats the eggplant.
7. 7Remove from heat, drizzle with sesame oil, and garnish with green onions.

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