Eggplant Stir-Fried with Pine Nuts

• 13 cup cornstarch, plus
• 1 teaspoon cornstarch, divided
• 2 tablespoons flour
• 8 ounces eggplants, peeled and cut into 1 inch cubes
• 2 12 cups vegetable oil, plus
• 1 12 teaspoons vegetable oil, divided
• 14 cup pine nuts
• 1 teaspoon soy sauce
• 2 teaspoons sugar
• 13 cup chicken broth
• 1 tablespoon fresh gingerroot, peeled and minced
• 1 tablespoon chopped scallion
• 1 teaspoon minced garlic
• 12 teaspoon Asian chili sauce
• 1 teaspoon sesame oil

1. Combine 1/3 cup cornstarch with the flour in a resealable plastic bag and shake it well;rinse the eggplant, drain it and shake it in the cornstarch mixture in batches, placing it in a large bowl as it's coated.
2. In a wok heat 1 cup of the oil over high heat until hot but not smoking; add pine nuts with a strainer, removing it as soon as pine nuts are golden; drain on paper towels.
3. Add another 1 1/2 cups of oil to the wok and heat to 375 on a deep fat thermometer; fry eggplant in three batches, stirring and turning until golden, about 6 minutes; drain 5 minutes in a colander set over a bowl, then pour into a serving bowl.
4. Stir the soy sauce, sugar, remaining teaspoon of cornstarch and the broth in a small bowl until cornstarch is dissolved.
5. Remove the oil from the wok, wipe it dry with a paper towel and add the final 1 1/2 tsp of oil; heat and when hot stir-fry the gingerroot, scallion, garlic and chili sauce until fragrant, about 30 seconds.
6. Stir the soy sauce mixture and add it to the scallion mixture; stir and bring mixture to a boil; add sesame oil and pine nuts; stir and pour over eggplant.

cornstarch, cornstarch, flour, eggplants, vegetable oil, vegetable oil, nuts, soy sauce, sugar, chicken broth, fresh gingerroot, scallion, garlic, asian chili sauce, sesame oil

Taken from www.food.com/recipe/eggplant-stir-fried-with-pine-nuts-72949 (may not work)