Spicy Eggplant Stir-Fry

Ingredients

• 4 TB vegetable oil for, as needed
• 4 long eggplants, halved lengthwise, cut into 2-inch diagonal pieces
• 2 tsp. ginger, peeled, finely chopped
• 3 cloves garlic, minced
• 2 TB chili garlic paste
• 3 TB chicken broth *substitute w/vegetable broth for vegetarian
• 1 TB Aloha shoyu
• 2 tsp. honey
• 4 stalks green onion, chopped, white and green parts separated

Instructions

1. 1

   In a large skillet or wok; heat 2 TB of oil.

2. 2

   Cook eggplant until slightly browned, 3-4 minutes.

3. 3

   Drain on paper towels.

4. 4

   Reserve.

5. 5

   Into skillet or wok, heat remaining 2 TB of oil.

6. 6

   Stir fry white parts of green onion, ginger, garlic and chili garlic paste 1-2 minutes.

7. 7

   Add broth, soy sauce and honey.

8. 8

   Warm through; add eggplant and simmer 2 minutes.

9. 9

   --- How To Serve: ---

10. 10

    For service: top with green parts of green onion.

11. 11

    Serves 4 appetizers, 2 entrees.