Stir-Fried Japanese Eggplant

Name: Stir-Fried Japanese Eggplant
Yield: Serves 4 to 6
Ingredients: ½ cup chicken or, vegetable broth; ¼ cup, Chinese rice wine; 3 tablespoons, hoisin sauce; 1 tablespoon, soy sauce; 1 teaspoon, cornstarch; 1 teaspoon, toasted sesame oil; 6 , garlic cloves, minced; 2 tablespoons plus 1 teaspoon, vegetable oil; 1 tablespoon, grated fresh ginger; 1½ pounds Japanese, eggplant, cut into ¾-inch pieces; 2 , scallions, sliced thin on bias; ½ cup, fresh cilantro sprigs, cut into 2-inch pieces; 1 tablespoon, sesame seeds, toasted

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Eggplant is something of a blank canvas. It is neutral in flavor, but it sucks up whatever flavors you cook it with.

A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook

SERVES4 to 6

TIME25 minutes

WHY THIS RECIPE WORKS

Eggplant is something of a blank canvas. It is neutral in flavor, but it sucks up whatever flavors you cook it with. That quality makes eggplant ideal for stir-fries, which feature deeply savory sauces that cling to each vegetable. Cooking ...

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