1 med. eggplant, cubed
2 tsp. Japanese vinegar
1 tbsp. sesame oil
4-5 tbsp. peanut oil
1 lg. clove garlic, minced
1 slice ginger, minced
1/4 c. chicken broth
1 tbsp. soy sauce
1 tsp. sugar
1 tsp. chili paste with garlic

Heat wok. Add 3 tablespoons peanut oil. Stir fry eggplant 4-5 minutes. Remove with slotted spoon. Add remaining peanut oil. Stir fry garlic and ginger. Add broth, soy sauce, sugar and chili paste. Return eggplant to wok and cook about 2 minutes. Add vinegar and sesame oil. Serve hot or cold. Serves 4.