Eggplant Stir-Fry with Greens and Cashews
Ingredients
  • 1Tbsp soy sauce
  • 2tsp light brown sugar
  • 1 1/2tsp rice vinegar
  • 1tsp chile-garlic sauce
  • 1bunch stir-fry greensand/or any other chopped vegetables
  • 2 green onionschopped (optional)
  • 2tsp gingerminced
  • 1clove garlicminced (about 1 tsp)
  • 2Tbsp canola oil
  • 1tsp canola oil
  • 3 eggplantscut into ¾-inch pieces (about 4 cups)
  • 1tsp sesame oil
  • 1/4cup cashewstoasted
Instructions
  1. To make Sauce: combine all ingredients in small bowl.
  2. Then combine 1/4 cup green onions, ginger, and garlic in bowl. Set aside.
  3. Heat 1 Tbs. canola oil in large skillet or wok over medium-high heat. Add 2 cups eggplant pieces, and stir-fry 6 minutes, or until browned. Transfer to bowl. Add 1 Tbs. canola oil and remaining 2 cups eggplant pieces to pan, and stir-fry 6 minutes
  4. Return all eggplant pieces to pan. Add optional other vegetabes. Season with salt, if desired, and stir-fry 3 minutes. Cover pan, reduce heat to medium, and cook 5 minutes, or until tender. Transfer to bowl.
  5. Add remaining 1 tsp. canola oil to pan, and heat over medium heat. Add ginger mixture, and stir-fry 15 seconds, or until fragrant. Add greens and eggplant pieces, and stir-fry 1 minute. Add 1/4 cup water and Sauce, and cook until heated through. Drizzle with sesame oil, and garnish with green onions and cashews.