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Szechwan Eggplant Stir-Fry

Tyler Florence
  • 25 minutes
  • Serves 4

INGREDIENTS

5

Asian eggplants, about 2 pounds

3

Garlic cloves

1

1-inch piece Ginger, fresh

2

Green onions

1

Red chile, fresh

1

Thai holy basil and fresh cilantro, leaves

1/2 cup

Chicken broth

3 tbsp

Soy sauce

1 tbsp

Brown sugar, light

1 tbsp

Cornstarch

1

Kosher salt and freshly ground black pepper

1 tbsp

Sesame seeds, toasted

3 tbsp

Peanut oil

1 tbsp

Rice vinegar

1 tbsp

Sesame oil, dark

1 person Recommend This Recipe