Sauce for Gai Lan, Steamed Broccoli, Fried Tofu, Chicken or Eggplant

3 Tbsp peanut oil

1 Tbsp sesame oil

3 cloves garlic minced

2 scallions finely sliced

1 sezchwan pepper chopped

1″ fresh ginger peeled and minced

1/2 Cup chicken broth

3 Tbsp soy sauce

1 Tbsp rice vinegar

1 Tbsp brown sugar

1 Tbsp corn starch

1 Tbsp sesame seeds to garnish

Fresh Basil and/or cilantro chopped for garnish

 

Combine oils

Combine soy sauce, vinegar, sugar and starch

Saute garlic, ginger, scallions and pepper in the oil over med heat for about 1 minute.

Add chicken broth and simmer gently for about 1 minute

Add soy sauce, vinegar, sugar, starch combination and cook on medium low heat while stirring until sauce thickens.

*Sometimes I add steamed shelled edamame

*I often use a whole head of garlic instead of just 3 cloves

 

http://www.foodnetwork.com/recipes/tyler-florence/szechwan-eggplant-stir-fry-recipe/index.html