Chinese Eggplant With Ginger And Green Onion

• 3-4 long Chinese eggplants-cut into 1 inch pieces
• 1 Tbs garlic-minced
• 1Tbs fresh ginger-minced
• 3 green onion stalks-chopped
• 3 Tbs soy sauce
• 3 Tbs white wine vinegar
• 1/4 cup chicken or vegetable stock
• 1 Tbs white sugar
• 2 tsp cornstarch
• 1 tsp red chile flakes (or more!)
• 2 Tbs vegetable oil

1. Place eggplant in large bowl of water and sprinkle with salt. Soak for 30 minutes. Drain.
2. Combine soy sauce, vinegar, stock, sugar, cornstarch, and chile flakes in small bowl. Set aside.
3. Heat oil in large skillet or wok over medium-high heat. Add ginger and garic and cook for about 30 seconds. Add green onion and cook for 1 minute. Add eggplant and stir-fry for 5-7 minutes. Eggplant will be somewhat firm. Add sauce ingredients and cook and stir for another 3-4 minutes. Sauce should thicken and eggplant should soften. Serve with rice.

long chinese eggplants, garlic, green onion, soy sauce, white wine vinegar, chicken, white sugar, cornstarch, red chile, vegetable oil

Taken from www.epicurious.com/recipes/member/views/chinese-eggplant-with-ginger-and-green-onion-1205119 (may not work)