Szechuan Eggplant and Kale


1 tablespoon sesame oil
2 tablespoons soy sauce
4 tablespoons packed light brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon Chinese 5 Spice
1/2 teaspoon crushed red pepper flakes (or to taste)
2 tablespoons rice vinegar
2 tablespoon water
2 teaspoons cornstarch
2 tablespoons canola oil
2 cloves garlic, minced
5 cups eggplant (cut on the diagonal in half inch slivers)
 7 cups fresh kale leaves (stems removed)


Mix together first 9 ingredients and set aside. Heat canola oil over medium high heat in wok or large sauté pan. Add garlic and eggplant, stirring occasionally until softened, about 5 minutes. Add kale leaves and sauce and reduce heat to medium low. Sauté an additional 2 minutes. Remove from heat and serve warm.