Ingredients
- 1 Tbsp soy sauce
- 2 tsp light brown sugar
- 1 1/2 tsp rice vinegar
- 1 tsp chile-garlic sauce
- 1 bunch stir-fry greens and/or any other chopped vegetables
- 2 green onions chopped (optional)
- 2 tsp ginger minced
- 1 clove garlic minced (about 1 tsp)
- 2 Tbsp canola oil
- 1 tsp canola oil
- 3 eggplants cut into ¾-inch pieces (about 4 cups)
- 1 tsp sesame oil
- 1/4 cup cashews toasted
Servings:
Instructions
- To make Sauce: combine all ingredients in small bowl.
- Then combine 1/4 cup green onions, ginger, and garlic in bowl. Set aside.
- Heat 1 Tbs. canola oil in large skillet or wok over medium-high heat. Add 2 cups eggplant pieces, and stir-fry 6 minutes, or until browned. Transfer to bowl. Add 1 Tbs. canola oil and remaining 2 cups eggplant pieces to pan, and stir-fry 6 minutes
- Return all eggplant pieces to pan. Add optional other vegetabes. Season with salt, if desired, and stir-fry 3 minutes. Cover pan, reduce heat to medium, and cook 5 minutes, or until tender. Transfer to bowl.
- Add remaining 1 tsp. canola oil to pan, and heat over medium heat. Add ginger mixture, and stir-fry 15 seconds, or until fragrant. Add greens and eggplant pieces, and stir-fry 1 minute. Add 1/4 cup water and Sauce, and cook until heated through. Drizzle with sesame oil, and garnish with green onions and cashews.
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