Eggplant Szechuan Style

EGGPLANT SZECHUAN STYLE
1 lb. Asian eggplants
2 T. peanut oil
2 T. minced garlic
½ t. red pepper flakes
¼ c. veggie broth
¼ c. hoisin sauce
4 green onions, cut into 1” pieces
Toasted sesame seeds, optional

1. Cut eggplant into ½” strips.
2. Heat oil in wok or large nonstick skillet over medium heat.
3. Add eggplant, garlic and red pepper flakes.
4. Stir fry for 5-7 minutes or until eggplant is tender and browned.
5. Reduce heat.
6. Add broth, hoisin sauce and green onions to wok.
7. Cook and stir for 2-3 minutes.
8. Sprinkle with seeds.