Eggplant Thai Stir Fry

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 2 tablespoons miso (or bean paste)
• 1 tablespoon soy sauce
• 2 tablespoons dry sherry
• 2 tablespoons apple cider vinegar
• 2 tablespoons brown sugar
• 1/2 teaspoon crushed pepper
• 1 1/2 lbs japanese eggplants
• 1 teaspoon cornstarch
• 1 tablespoon water
• 1 teaspoon toasted sesame oil
• 4 tablespoons olive oil
• 1 tablespoon chili oil (or 1/4 tsp. red pepper flakes)
• 2 garlic cloves, coarsely minced
• 4 slices peeled gingerroot, coarsely minced (1/4-inch slice)
• 1 whole scallion, finely chopped

Recipe

• 1 mix the seasonings in a bowl until the sugar is dissolved and set aside.
• 2 rinse and dry the eggplant and cut off stems; don't peel. quarter them lengthwise and cut each quarter into 2-inch wedges. set aside.
• 3 in a small bowl, dissolve the cornstarch with the water and sesame oil. set aside.
• 4 heat a large, heavy skillet(or wok) over high heat for 30 seconds. add the olive oil with the chili-pepper oil(or red pepper flakes), swirl, and heat for 30 seconds. throw in the garlic, ginger, and scallions and stir rapidly for 15 seconds.
• 5 add the eggplant wedges and stir with a spatula in flipping and gentle pressing motions for 2-5 minutes to expose them to the oil.
• 6 turn heat down to medium high and continue to turn and press lightly for 4-7 more minutes, until the wedges are slightly browned and flattened. don't press them hard, or they might break and become messy.
• 7 turn the heat back up to high. give the seasonings a stir and pour over the eggplant. stir in scooping and lifting motions for about 30 seconds; give the cornstarch mixture a stir and add to the sauce. cook to desired doneness.
• 8 toss quickly, then place into a hot serving dish. enjoy!
• 9 makes 3 to 4 servings.