Szechwan Eggplant Stir-Fry Recipe - Food.com

Ingredients

• 3 Chinese eggplants, sliced in 1/2 inch pieces, then quartered
• 1/2 cup chicken broth
• 1 tablespoon brown sugar
• 2 tablespoons soy sauce
• 1 teaspoon potato starch (or corn starch)
• cilantro (optional)
• 1 teaspoon black sesame oil
• 1 tablespoon rice vinegar
• 2 -3 stalks celery, sliced at an angle
• 2 garlic cloves, minced (optional)
• 1 dash pepper
• 1 tablespoon olive oil or 1 tablespoon butter