Japanese Eggplant With Ginger Scallions

Ingredients

• 2 tablespoons canola oil
• 1 to 2 jalapeños, chopped
• 3 garlic cloves, finely chopped
• 2 tablespoons peeled finely chopped ginger
• 3 large scallions, chopped, green and white parts separated
• 1 1/2 pounds Japanese eggplant, sliced into thin rounds
• 4 tablespoons rice wine vinegar
• 3 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon sugar

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag