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
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