Sunday, October 4, 2015
6 tablespoons vegetable broth
1/4 cup soy sauce
1 tablespoon rice vinegar
2 teaspoons cane sugar, or to taste
2 teaspoons cornstarch
3 Asian eggplants, cubed
3 cloves garlic, minced
3 tablespoons oil for stir-frying, or as needed
3 tablespoons sweet chili sauce, or to taste
1 teaspoon sesame oil
First, prepare the sauce. In a small bowl, combine the broth, soy sauce, vinegar, and sugar. Whisk in the cornstarch. Set aside.
Heat a wok over medium-high to high heat. Add 2 tablespoons of oil. When the oil is hot, add the eggplant. Stir-fry the eggplant until it is softened, about 10 minutes, then remove and drain on paper towels.
Add 1 tablespoon of oil to the empty wok. When the oil is hot, add the garlic and chili sauce. Stir-fry until aromatic. Add the Szechuan sauce mix in the middle and bring to a boil, stirring quickly to thicken. Add in the eggplant slices. Cook for a few more minutes and stir in the sesame oil. Serve hot over steamed rice.
makes 2 servings
316 calories | 23g fat | 27g carbs | 4g protein
at 6:05 PM