| | Directions |
- Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1 inch thick.
- Heat wok or large skillet on med-high and add the oils, tilt the pan to coat all sides.
- When smoking hot, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes.
- Season with salt and pepper. Remove the eggplant to a side platter.
- Cook the remaining eggplant in the same manner, adding more oil, if needed.
- After all the eggplant is out of the pan, add the green onions, ginger, garlic and chili.
- Stir-fry for a minute until fragrant. Add the broth.
- In small bowl, mix the soy, vinegar, sugar, and cornstarch, until the sugar and cornstarch are dissolved.
- Pour the soy mixture into the wok and cook another minute, until the sauce is absorbed.
- Garnish with sesame seeds, basil, and cilantro; serve immediately.
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Container: Wok or large skillet
|  | | Ingredients | | - | | 4-6 Asian eggplants |
| - | | 3 tablespoons peanut oil |
| - | | 1 tablespoon dark sesame oil |
| - | | Kosher Salt and freshly ground pepper |
| - | | 4 green onions, white and green parts, sliced diagonally 1 1/2 inches |
| - | | 1 inch piece of fresh ginger, peeled, smashed and minced |
| - | | 3 cloves garlic |
| - | | 1 fresh red chili, sliced |
| - | | 3 tablespoons soy sauce |
| - | | 1 tablespoon rice vinegar |
| - | | 1 tablespoon light brown sugar |
| - | | 1 tablespoon corn starch |
| - | | 1 tablespoon toasted sesame seeds, to garnish |
| - | | Thai basil or globe basil and fresh cilantro leaves to garnish |
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