Chinese Eggplant With Garlic Sauce

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.75 - 1 lb Chinese Eggplant, cut in 1/2 in x 2 in strips
5   tablespoon peanut or other high-heat oil
2 teaspoon fresh ginger, chopped
4 cloves garlic, chopped
1 Tbsp hot chili paste
2 Tbsp soy sauce
1 teaspoon sugar
1/2 C water
Green onion, chopped
1 tablespoon sesame oil
1 tablespoon sesame seeds (for garnish)


  • Saute eggplant in the peanut oil until soft, about 5 minutes.
  • Remove from pan.
  • On low heat, cook garlic, ginger and chili paste for one minutes, then add sugar, soy sauce and water.
  • Return eggplant to the pan and cook until garlic is soft and a sauce forms.
  • Fold in sesame oil, top with green onion and sesame seeds.

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