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Garlicky Eggplant Stir Fry
1 teaspoon cornstarch
1/2 cup vegetable or chicken broth
2 tablespoons water
1/2 teaspoon Asian sesame oil
1/4 cup vegetable oil
4 teaspoons minced garlic
1/4 cup thinly sliced green onions (half white part, half green part)
4 thin slices of fresh ginger
4 dried red chiles
2 small globe eggplants, quarter lengthwise, slice in 1/2 inch wedges
1/4 cup rice wine or sherry
3 tablespoons soy sauce
Salt to taste
Whisk together the cornstarch, broth, water and sesame oil in a small bowl and set aside.
Heat half of the vegetable oil in a large wok over medium heat, add the garlic, green onions, ginger and chiles and stir-fry for a minute, until fragrant. Add the remaining oil, swirling to coat the sides of the pan.
When the oil is hot, toss in the eggplant and stir-fry until evenly coated with oil, then spread it out into a single layer in the wok. Let brown for 3 minutes without stirring. Flip over the pieces and spread in a single layer, cook another 3 minutes. Stir again, then cook another 3 minutes, stirring occasionally, until nicely browned and tender.
Gently stir in the wine and soy sauce, the eggplant should absorb it quickly. Add the cornstarch mixture, bring to a simmer and cook, stirring, a few more moments until the sauce thickens and coats the eggplant. Taste and season with salt, if needed. Serve over steamed rice as a light main course. To make it more substantial, cut baked and marinated tofu into cubes and add it to the wok with the rice wine and soy sauce.
Serves 4
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