Szechwan Eggplant Stir-Fry

Four Servings

5 Asian eggplants, about two pounds
3 tablespoons peanut oil
1 tablespoon dark sesame oil
Kosher salt and black pepper
2 green onions, white and green parts, sliced on diagonal
1-inch piece fresh ginger, peeled and minced
3 garlic cloves, minced
1 fresh red chili, sliced
1/2 cup chicken broth
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon light brown sugar
1 tablespoon cornstarch
1 tablespoon toasted sesame seeds
Thai holy basil and fresh cilantro leaves for garnish

Cut eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1" wide.

Heat wok over medium-high flame and add oils; tile the pan to coat all sides. When you see a slight smoke, add layer of eggplant, stir-fry until seared and sticky, about three minutes. Season with salt and pepper. Remove eggplant to a side platter and cook the remaining eggplant in same manner, adding more oil as needed.

After eggplant is out of the pan, add green onions, ginger, garlic and chili. Stir-fry for a minute until fragrant. Add the broth.

In a small bowl, mix soy sauce, vinegar, sugar and cornstarch until the sugar and cornstarch are dissolved. Pour the soy sauce mixture into the work and cook another minute, until the sauce has thickened.

Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with sesame seeds, Thai basil, and cilantro.

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