Szechuan Fried Eggplant

• 4 eggplants (halved lengthwise and cut diagonally into 2 inch pieces)
• 2 -3 tablespoons chicken broth
• 1 teaspoon sugar
• 3 scallions, finely chopped
• 1 teaspoon light soy sauce
• 2 teaspoons garlic, finely chopped
• 1 tablespoon chili bean sauce
• 2 teaspoons fresh gingerroot, finely chopped
• peanut oil (for frying)

1. in a wok heat oil and cook the eggplant pieces for 3 to 4 minutes, or until lightly brown, remove from wok, drain on paper towels and set aside.
2. in clean wok, heat 2 tablespoons of oil, add chili bean sauce, stir rapidly,
3. add the gingerroot, and garlic stir until fragrant.
4. add the stock, sugar, and soy sauce.
5. add the eggplant pieces and let simmer for 2 minutes.
6. stir in the scallions and serve.

eggplants, chicken broth, sugar, scallions, soy sauce, garlic, chili bean sauce, fresh gingerroot, peanut oil

Taken from www.food.com/recipe/szechuan-fried-eggplant-361409 (may not work)