Szechwan Eggplant Stir-Fry Recipe

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Tyler Florence on Food Network
Nutrition per serving    (USDA % daily values)
CAL
253
FAT
51%
CHOL
0%
SOD
49%

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Ingredients for 4 servings

3 tablespoons soy sauce

3 garlic cloves, minced

1 fresh red chile, sliced

1 tablespoon cornstarch

Kosher salt and freshly ground black pepper

1/2 cup chicken broth

Thai holy basil and fresh cilantro leaves, for garnish

2 green onions, white and green parts, sliced on a diagonal

1 tablespoon rice vinegar

1-inch piece fresh ginger, peeled and minced

1 tablespoon toasted sesame seeds, for garnish

3 tablespoons peanut oil

1 tablespoon light brown sugar

1 tablespoon dark sesame oil

5 Asian eggplants, about 2 pounds

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