Make Spicy Eggplant with this Schezwan Eggplant Recipe

• 2 large eggplants, chopped into bite-sized pieces
• 3 cloves garlic, minced
• 1 tablespoon ginger, finely chopped
• 2 tablespoons vegetable oil
• 2 green onions, thinly sliced
• Sesame seeds, for garnish (optional)
• 3 tablespoons soy sauce
• 2 tablespoons Chilzo's Schezwan Sauce
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch mixed with 2 tablespoons water

Instructions:

1. Whisk together the soy sauce, rice vinegar, Chilzo's Schezwan Sauce, sesame oil, and cornstarch slurry in a small bowl. Set aside.
2. Heat the oil in a large skillet or wok. Add the minced garlic and ginger, and cook until fragrant.
3. Add the chopped eggplant and cook until tender and golden, stirring occasionally.
4. Pour the sauce over the eggplant and stir until evenly coated. Cook until the sauce thickens.
5. Remove from heat once the eggplant is cooked through and the sauce has thickened.
6. Plate and garnish with sliced green onions and sesame seeds. Serve hot over steamed rice or noodles.