Stir-Fried Eggplant

Name: Stir-Fried Eggplant
Ingredients: 1/4 cup, low-sodium chicken broth; 2 tablespoons, soy sauce; 1 1/2 teaspoons, toasted sesame oil; 1 tablespoon, peanut oil plus 1 teaspoon; 2 , eggplant (about 8 ounces each), ends trimmed, cut in half lengthwise, and cut crosswise into 1/2-inch-thick half-moons; 1 clove, garlic, minced or pressed through a garlic press; 1 teaspoon, minced fresh ginger; 2 , medium scallions, sliced thin

Side Dishes
Vegetables

Stir-frying eggplant is basically the same as sautéing it except that the finished dish is saucier.

SERVES 4

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