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1
Cut the eggplants into quarters lengthwise, then width wise into 1/2-inch wedges; set aside.
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2
In a small bowl, whisk together the cornstarch, broth, water, and sesame oil; set aside.
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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.
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4
Add the remaining oil and swirl to coat the sides of the wok.
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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.
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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.
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7
Turn them again and cook another 3 minutes, stirring occasionally, until all pieces are nicely browned.
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8
Stir in the sherry or rice wine, then the soy sauce (and the marinated/baked tofu cubes, if using).
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9
Reduce heat if necessary to cook any larger pieces of eggplant, which will absorb the liquid, stir frying until pieces are cooked through.
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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.
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11
Season to taste with salt and pepper and serve with steamed rice.
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12
For Vegetarian use Vegetable Broth option.
