Ingredients;

1.5 tablespoons sesame oil

2 teaspoons corn starch

1.5 teaspoons plus 1 tablespoon cream sherry

Kosher salt to taste

2 tablespoons hoisin sauce

1 teaspoon low sodium soy sauce

1 teaspoon grated ginger

1 garlic clove, chopped

1/2 teaspoon mirin

1 eggplant

1 can whole water chestnuts, chopped

3 green onions, chopped

1/2 vidalia onion, chopped in large chunks

sesame seeds

1/3 cup finely chopped cashews (use a food processor or chopper)

cooked brown rice

Directions:

• Chop eggplant into larger cubes
• Mix corn starch, 1.5 teaspoons sherry and 1.5 teaspoons water
• Toss eggplant in mixture. Place in refrigerator until everything else is chopped and ready.
• Combine remaining sherry, hoisin sauce, soy sauce and mirin, set aside
• Add sesame oil to pan, wait until it gets hot and add eggplant
• Stir fry for a couple minutes over medium ( about 3- 4 minutes) until it starts to get soft
• Add sauce
• Add other ingredients except cashews and sesame seeds
• Stir fry for another few minutes over low, eggplant should be soft, onions should still be a little crisp
• Sprinkle sesame seeds over the top

Serve with rice and chopped cashews

A  Jackie O’Recipe