Stir-Fried Japanese Eggplant | America's Test Kitchen

Ingredients

• ½ cup chicken or vegetable broth
• ¼ cup Chinese rice wine
• 3 tablespoons hoisin sauce
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• 1 teaspoon toasted sesame oil
• 6 garlic cloves, minced
• 2 tablespoons plus 1 teaspoon vegetable oil
• 1 tablespoon grated fresh ginger
• 1½ pounds Japanese eggplant, cut into ¾-inch pieces
• 2 scallions, sliced thin on bias
• ½ cup fresh cilantro sprigs, cut into 2-inch pieces
• 1 tablespoon sesame seeds, toasted