medium eggplant (1-1/4 pounds), peeled and cut into chunks
1
teaspoon salt
2
tablespoons light soy sauce
1
tablespoon rice vinegar or white vinegar
1
tablespoon rice wine or dry sherry
1
tablespoon dark sesame oil
2
teaspoons cornstarch
2
teaspoons sugar
2
tablespoons vegetable oil
2
cloves garlic, minced
1/4
cup chicken broth
1
small red bell pepper, cut into strips
1
green onion, cut into pieces
1. Place eggplant in large colander over bowl; sprinkle with salt. Let stand 30 minutes to extract moisture.
2. Combine soy sauce, vinegar, rice wine, sesame oil, cornstarch and sugar in cup; mix well. Set aside.
3. Rinse eggplant with cold water; pat dry with paper towels. Heat wok over high heat about 1 minute. Drizzle vegetable oil into wok; heat 15 seconds. Add eggplant and stir-fry about 5 minutes or until lightly browned. Add garlic; stir-fry 15 seconds.
4. Add chicken broth to wok; cover and reduce heat to medium. Cook eggplant 3 minutes.
5. Uncover wok. Increase heat to medium-high. Add bell pepper and onion; stir-fry 2 minutes. Stir cornstarch mixture; add to wok. Cook and stir until liquid boils and thickens. Transfer to warm serving dish.
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