Szechwan Eggplant Stir-Fry - cooking recipe

Ingredients

3 Chinese eggplants, sliced in 1/2 inch pieces, then quartered
1/2 cup chicken broth
1 tablespoon brown sugar
2 tablespoons soy sauce
1 teaspoon potato starch (or corn starch)
cilantro (optional)
1 teaspoon black sesame oil
1 tablespoon rice vinegar
2 -3 stalks celery, sliced at an angle
2 garlic cloves, minced (optional)
1 dash pepper
1 tablespoon olive oil or 1 tablespoon butter

Preparation

In medium pan at medium heat, add butter or olive oil then minced garlic.
When garlic turns light brown, add eggplant and stir occasionally for about 3 minutes.
In separate bowl stir soy sauce, sugar, potato starch, sesame oil, rice vinegar.
Add 1/2 cup chicken broth to the eggplant and let cook for about 2 minutes.
Add the previously mentioned mixture to the mix, along with the celery.
Turn down heat to a low and cook for another minute or so.
Add pepper and cilantro to taste and leave on the burner until ready to serve.
Tip: Would probably taste pretty good with mushrooms.