Szechwan Eggplant Stir-Fry

• 3 Chinese eggplants, sliced in 1/2 inch pieces, then quartered
• 1/2 cup chicken broth
• 1 tablespoon brown sugar
• 2 tablespoons soy sauce
• 1 teaspoon potato starch (or corn starch)
• cilantro (optional)
• 1 teaspoon black sesame oil
• 1 tablespoon rice vinegar
• 2 -3 stalks celery, sliced at an angle
• 2 garlic cloves, minced (optional)
• 1 dash pepper
• 1 tablespoon olive oil or 1 tablespoon butter

1. In medium pan at medium heat, add butter or olive oil then minced garlic.
2. When garlic turns light brown, add eggplant and stir occasionally for about 3 minutes.
3. In separate bowl stir soy sauce, sugar, potato starch, sesame oil, rice vinegar.
4. Add 1/2 cup chicken broth to the eggplant and let cook for about 2 minutes.
5. Add the previously mentioned mixture to the mix, along with the celery.
6. Turn down heat to a low and cook for another minute or so.
7. Add pepper and cilantro to taste and leave on the burner until ready to serve.
8. Tip: Would probably taste pretty good with mushrooms.

chinese eggplants, chicken broth, brown sugar, soy sauce, potato starch, cilantro, black sesame oil, rice vinegar, celery, garlic, pepper, olive oil

Taken from www.food.com/recipe/szechwan-eggplant-stir-fry-426382 (may not work)