Szechuan Fried Eggplant

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 eggplants (halved lengthwise and cut diagonally into 2 inch pieces)
• 2 -3 tablespoons chicken broth
• 1 teaspoon sugar
• 3 scallions, finely chopped
• 1 teaspoon light soy sauce
• 2 teaspoons garlic, finely chopped
• 1 tablespoon chili bean sauce
• 2 teaspoons fresh gingerroot, finely chopped
• peanut oil (for frying)

Recipe

• 1 in a wok heat oil and cook the eggplant pieces for 3 to 4 minutes, or until lightly brown, remove from wok, drain on paper towels and set aside.
• 2 in clean wok, heat 2 tablespoons of oil, add chili bean sauce, stir rapidly,
• 3 add the gingerroot, and garlic stir until fragrant.
• 4 add the stock, sugar, and soy sauce.
• 5 add the eggplant pieces and let simmer for 2 minutes.
• 6 stir in the scallions and serve.