1. Clean the eggplant and cut off the stem. Do not peel. Quarter lengthwise and cut each quarter in to about 1 1/2 inch slices.
2. Heat oil, stir-fry the garlic and ginger for a few seconds. Add eggplant and stir-fry for 2 minutes. Turn the heat to medium. Then press eggplant lightly with a spatula and keep flipping until soft and slightly brown.
3. Turn the heat high and add seasoning sauce to eggplant. Stir in scooping motion and cook about 1 minute until sauce is almost gone.
4. Add corn starch, green onion, and sesame oil. Toss carefully. Serve hot.
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|Serving Size: 1 Serving (328g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 106 (57%)|
|Amt Per Serving||% DV|
|Total Fat 11.8g||16 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 0mg||0 %|
|Sodium 3777.7mg||130 %|
|Potassium 557mg||15 %|
|Total Carbohydrate 13.5g||4 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 7.7g|
|Protein 9.2g||13 %|
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Calories per serving: 186
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