Stir-Fried Eggplant with Sweet Chili-Garlic Sauce

Name: Stir-Fried Eggplant with Sweet Chili-Garlic Sauce
Yield: Serves 3 to 4
Cuisine: Asia, Asian
Ingredients: 2 tablespoons, soy sauce; 2 tablespoons, honey; 1/4 cup, low-sodium chicken broth or vegetable broth; 1 tablespoon, rice vinegar; 1 teaspoon, Asian chili sauce; 1 tablespoon, cornstarch; 3/4 cup, low-sodium chicken broth or vegetable broth; 3 tablespoons, soy sauce; 2 tablespoons, honey; 4 medium cloves, garlic, minced or pressed through garlic press (about 4 teaspoons); 2 teaspoons, minced fresh ginger; 1/4 cup, vegetable oil plus 1 tablespoon; 1/2 teaspoon, table salt; 1 , large egg, lightly beaten; 1 , large eggplant (about 1 1/2 pounds), peeled and cut crosswise into 1 1 /4-inch-thick rounds, each round cut into pie-shaped wedges (about 7 cups); 1/3 cup, cornstarch; 2 cups, broccoli florets or other longer-cooking vegetable from the chart below; 3/4 cup, low-sodium chicken broth or vegetable broth; 1 cup, diced red bell pepper or other quick-cooking vegetable from the chart below; 1 pound, leafy greens from chart below; 2 tablespoons, pine nuts, toasted and coarsely chopped (optional)

4 comments

Appears in Cook's Illustrated May/June 2006

Stir-fried vegetables make a great side dish, but can they step up to the plate as an entrée? Casting our carnivorous doubts aside, we raided the produce section.

SERVES3 to 4

TIME1¼ hours

Stir-Fried Eggplant with Sweet Chili-Garlic Sauce

WHY THIS RECIPE WORKS

When designing a satisfying vegetarian stir-fry recipe, we chose hefty eggplant to stand in for meat and then followed our tried-and-true procedure for stir-fries: Cook the eggplant in batches and set aside (we added a glaze to boost the fl...

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