Eggplant:

• 1 Chinese eggplant, cut into bite-size pieces
• 1 tbsp vegetable oil
• 1 small clove garlic, minced
• 1 1/2 tsp minced fresh ginger

Spicy Soy Sauce:

• 1 tbsp Sempio Soy Sauce Gluten-Free
• 1 1/2 tsp seasoned rice vinegar or balsamic vinegar
• 1 tbsp water
• 1/2 tsp Yondu Hot & Spicy
• 1/2 tsp cornstarch

To Serve:

• Sliced scallions, to garnish
• Toasted sesame seeds, to garnish

Eggplant:

• 2 Chinese eggplants, cut into bite-size pieces
• 2 tbsp vegetable oil
• 1 clove garlic, minced
• 1 tbsp minced fresh ginger

Spicy Soy Sauce:

• 2 tbsp Sempio Soy Sauce Gluten-Free
• 1 tbsp seasoned rice vinegar or balsamic vinegar
• 2 tbsp water
• 1 tsp Yondu Hot & Spicy
• 1 tsp cornstarch

To Serve:

• Sliced scallions, to garnish
• Toasted sesame seeds, to garnish

Eggplant:

• 4 Chinese eggplants, cut into bite-size pieces
• 1/4 cup vegetable oil
• 2 cloves garlic, minced
• 2 tbsp minced fresh ginger

Spicy Soy Sauce:

• 1/4 cup Sempio Soy Sauce Gluten-Free
• 2 tbsp seasoned rice vinegar or balsamic vinegar
• 1/4 cup water
• 2 tsp Yondu Hot & Spicy
• 2 tsp cornstarch

To Serve:

• Sliced scallions, to garnish
• Toasted sesame seeds, to garnish