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Stir-Fried Japanese Eggplant with Garlic-Soy Sauce
Ingredients
  • ½ cup water
  • 1 tablespoon plus 2 teaspoons lower-sodium soy sauce
  • 1 tablespoon light brown sugar
  • 2 teaspoons white miso
  • 1 teaspoon toasted sesame oil
  • 1 pound Japanese eggplant, sliced crosswise into 2-inch pieces
  • 1 tablespoon canola oil
  • 3 scallions, sliced into 1-inch pieces (about ½ cup)
  • 1 large jalapeño chile, seeded and sliced lengthwise
  • 2 medium garlic cloves, finely chopped
  • 2 teaspoons finely chopped fresh ginger
  • 2 tablespoons torn fresh cilantro leaves
  • 1 tablespoon thinly sliced unseeded red Fresno chile (from 1 chile)
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