Ingredients
- 3 tablespoons gochujang
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup
- 1 eggplant ~1 pound, diced ½-inch
- 1 tablespoon avocado or grapeseed oil
Instructions
- In a bowl, whisk together gochujang, vinegar, oil, and maple syrup. Add eggplant and mix well.
- In a wok or high-sided skillet over medium-high heat, add oil then add eggplant mixture. Cook eggplant, tossing occasionally, until browned and crisp-tender, approximately 6 to 8 minutes. Serve immediately.