Step 1

In a bowl, whisk together vegetable broth, soy sauce, chili garlic sauce, ginger, sesame oil, rice vinegar and cornstarch. Set aside.

Step 2

Heat oil in a wok or skillet over medium/high heat. Add garlic and cook just until fragrant, 1-2 min. Add eggplant and cook, stirring occasionally, 5 min.

Step 3

Stir in broth mixture and greens. Cook, stirring occasionally, just until greens are wilted and sauce has started to thicken.

Step 4

Serve over prepared rice.