Eggplant Thai Stir Fry

Each piece of eggplant is dark and shiny and plump and soft, with wonderful complex flavors coming through-hot, sour, salty, and sweet! Adapted from Friedas.

2 tablespoons miso (or bean paste)

1 tablespoon soy sauce

2 tablespoons dry sherry

2 tablespoons apple cider vinegar

2 tablespoons brown sugar

1⁄2 teaspoon crushed pepper

subheading: STIR-FRY INGREDIENTS:

1 1⁄2 lbs Japanese eggplants

1 teaspoon cornstarch

1 tablespoon water

1 teaspoon toasted sesame oil

4 tablespoons olive oil

1 tablespoon chili oil (or ¼ tsp. red pepper flakes)

2 garlic cloves, coarsely minced

4 slices peeled gingerroot, coarsely minced (¼-inch slice)

1 whole scallion, finely chopped

Directions at food.com

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