Stirfried Japanese eggplant

Ingredients

• Vegetable Broth

  From bouillons. Low sodium

  1 cup or 240g

• Sherry

  Fino, Dry - Waitrose

  25g

• Hoisin sauce

  Ready-to-serve

  3 tbsp or 48g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Cornstarch

  1 tsp or 3g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  7 tsp or 33g

• Garlic

  Raw

  6 cloves, minced or 18g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Eggplant

  Raw

  454g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

Directions

1. 1. For the sauce Whisk all ingredients together in bowl; set aside. 2. For the eggplant Combine 1 teaspoon oil, garlic, and ginger in small bowl. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of eggplant and cook, stirring frequently, until browned and tender, 4 to 5 minutes; transfer to bowl. Repeat with remaining 1 tablespoon oil and eggplant. 3. Return first batch of eggplant and any accumulated juices to skillet and push to sides. Add garlic-ginger mixture to center and cook, mashing mixture into skillet, until fragrant, about 30 seconds. Stir garlic-ginger mixture into eggplant. Whisk sauce to recombine, then add to skillet and cook until eggplant is well coated and sauce is thickened, about 30 seconds. Off heat, stir in scallions and cilantro and sprinkle with sesame seeds. Serve.

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