Szechwan Eggplant

• 2 medium eggplants (3/4 lb. each)
• 1/2 c. plus 2 Tbsp. chicken broth, divided
• 1 Tbsp. peanut or vegetable oil
• 2 tsp. minced fresh ginger root
• 1 Tbsp. sugar
• 1 Tbsp. cornstarch
• 2 Tbsp. canned hot bean sauce
• 1 Tbsp. soy sauce
• 1 Tbsp. dry sherry
• 1 Tbsp. cider vinegar
• 1 tsp. sesame seed oil
• 2 green onions, chopped

1. Rinse eggplants and cut off caps, but do not peel.
2. Cut into 1-inch chunks and place in a 2-quart casserole.
3. Add 1/2 cup broth and cover with lid or plastic wrap.
4. Stirring midway through cooking, microwave on High for 8 to 10 minutes or until tender. Place peanut oil in a 2-cup glass measure.
5. Add garlic and ginger root.
6. Microwave on High for 30 seconds.
7. Stir in sugar and cornstarch.
8. Blend in remaining 2 tablespoons broth, hot bean sauce, soy sauce, sherry, vinegar and sesame oil.
9. Microwave on High for 30 to 60 seconds or until slightly thickened.

eggplants, chicken broth, peanut, fresh ginger root, sugar, cornstarch, bean sauce, soy sauce, sherry, cider vinegar, sesame seed oil, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=497324 (may not work)