1/2 bn Fresh cilantro, stems trimmed
5 tablespoons Canned low-salt chicken broth
2 Green onions, chopped
2 lrg Garlic cloves
1 small Jalapeno chili, chopped
1 tablespoon Minced peeled fresh ginger
4 tablespoons Peanut oil
1 Eggplant, cut lengthwise into 3/4-inch wide slices and slices cut crosswise into 3/4-inch-
1 tablespoon Soy sauce
Combine cilantro, 1 tablespoon broth, green onions, garlic, chili and ginger in processor and puree until paste forms.
Heat 2 tablespoons oil in heavy large nonstick skillet over high heat until very hot. Add half of eggplant. Cover skillet and cook until eggplant is tender and beginning to brown, turning once, about 5 minutes. Transfer to paper towels. Repeat with remaining 2 tablespoons oil and remaining eggplant.