Garlicky Eggplant (Aubergine) Stir-Fry

1. 1

   Cut the eggplants into quarters lengthwise, then width wise into 1/2-inch wedges; set aside.

2. 2

   In a small bowl, whisk together the cornstarch, broth, water, and sesame oil; set aside.

3. 3

   In a large wok over medium heat, heat half of the vegetable or peanut oil and add the garlic, scallions, ginger, and pepper flakes or chilies (if using) and stir-fry for a minute, until aromatic.

4. 4

   Add the remaining oil and swirl to coat the sides of the wok.

5. 5

   When the oil is hot again, add the eggplant pieces and stir fry, stirring, until evenly coated with oil, then spread pieces into a single layer in the wok.

6. 6

   Without stirring, let the eggplant brown for 3 minutes, then turn the pieces and again spread in a single layer to brown other side, about an additional 3 minutes.

7. 7

   Turn them again and cook another 3 minutes, stirring occasionally, until all pieces are nicely browned.

8. 8

   Stir in the sherry or rice wine, then the soy sauce (and the marinated/baked tofu cubes, if using).

9. 9

   Reduce heat if necessary to cook any larger pieces of eggplant, which will absorb the liquid, stir frying until pieces are cooked through.

10. 10

    Re-stir the cornstarch mixture until combined well, then add it to the wok and bring it to a simmer, stirring, until the sauce thickens and coats the eggplant.

11. 11

    Season to taste with salt and pepper and serve with steamed rice.

12. 12

    For Vegetarian use Vegetable Broth option.

* Per serving · 4 servings · Values may vary.