INGREDIENTS:

• 3 Tbsp canola or peanut oil
• 1 lb Chinese or Japanese eggplant, cut into serving pieces
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 1 thumb size ginger, grated or minced
• 5 pieces dried chili peppers, chopped
• 3 pieces green onions, sliced thin

FOR THE BROWN SAUCE:

• 1/4 cup soy sauce (or liquid aminos)
• 1/2 cup water
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 2 Tbsp white sugar, or to taste
• 1/4 tsp ground pepper
• 1 tsp (Tbsp?) corn starstarch

INSTRUCTIONS:

1. Cut eggplant into serving pieces and soak in cold water. Remove eggplant from water and pat dry using a paper towel or a clean cloth few minutes before cooking.
2. In a small bowl, combine soy sauce, water, rice vinegar, sesame oil, sugar, pepper and cornstarch. Whisk well to dilute the cornstarch and set aside.
3. Using a wok or a skillet, heat over medium-high heat and add oil. Add sliced eggplant and stir fry until nicely brown for about 5 minutes while stirring occasionally. Remove eggplant and set aside.
4. Using the same wok, add onion, garlic, ginger and dried chili peppers. Stir fry for about 2 minutes or until aromatic while continuously stirring.
5. Give the sauce mixture a quick stir and pour into wok. Simmer over low heat while continuously stirring for about 30 seconds or until sauce starts to thicken.
6. Add the fried eggplant back to the wok and toss gently to evenly coat the eggplant. If it seems dry, add a Tbsp or two of water. Garnish with sliced green onions and gently toss to combine. Remove wok from heat and transfer dish into a serving plate. serve with hot with while or brown rice.

Changes:
– Use 1/2 lb eggplant & add sautéed snap/snow peas, mushrooms, broccoli and/or red bell pepper.
– Cut back on soy sauce & add broth, if needed.
– Use more corn starch.
Try:
– Sliced onion.
– Tofu