Szechwan-Style Eggplant
| Yield: | 1 Servings |
| Categories: |
| 1/4 | c | Vegetable oil |
| 1 1/4 | lb | Eggplant; peeled if desired and cut into 1/2-inch cubes (about 6 cups) |
| 1 | ts | Cornstarch |
| 1/2 | c | Chicken broth |
| 1 | ts | Minced garlic |
| 1 | tb | Minced peeled fresh gingerroot |
| 2 | ts | Szechwan chili paste; or to taste (up to 3) |
| 1 | ts | Hoisin sauce |
| 1 | tb | Rice vinegar or white-wine vinegar |
| 1 | tb | Dry sherry |
| 3 | Scallions; sliced thin | |
| 2 | tb | Soy sauce |
| 1 | tb | Firmly packed light brown sugar |
| 1 | Red bell pepper; minced | |
| 1/2 | ts | Oriental sesame oil; or to taste |
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