Eggplant with Garlic Sauce

Ingredients

• 1 lb Chinese Eggplant cut 1/2 pcs
• 2-3 Tbsp Cornstarch
• 2 Tbsp Vegetable Oil
• 1 Clove Garlic sliced
• 1/2 pcs ginger cut in strips
• 2 Scallions (Cut white in strips)
• (Green 1" thick)
• 1/2 Cup Garlic Sauce

Directions

• 1. Sprinkle eggplant with cornstrarch and toss to coat all pieces.
• 2. Heat nonstick skillet on High. When hot, add oil; cook eggplant
• until brown on all sides, 3-4 minutes. Remove from skillet.
• 3. Add garlic, ginger and half of scallions; stir-fry 10 seconds.
• 4. Return eggplant to skillet with remaining scallions and sauce.
• Toss to coat
• Serve with steamed rice