Serving Size: 4
Amount Measure Ingredient --
Preparation Method
-------- ------------ --------------------------------
6
Chinese eggplants -=OR=-
1 lg
Italian eggplant
2 teaspoon
Salt
4 tablespoon
Peanut or corn oil =(or more if needed)=-
1 tablespoon
Soy sauce
1 tablespoon
Sugar
1/4 cup
Chicken stock
2 teaspoon
Grated fresh peeled ginger
1 tablespoon
Minced garlic
1/4 teaspoon
Dried red chile flakes
1/4 cup
Chopped water chestnuts (peeled) -- preferably fresh
3
Green onions trimmed and chopped
1 tablespoon
Red wine vinegar
1 tablespoon
Sesame oil
1 tablespoon
Toasted black sesame seeds (for garnish)
CUT EGGPLANT into 1/2-by-2-inch strips. If using Italian eggplants, peel skin.
In a colander, toss eggplant with salt; drain for 30 minutes. Squeeze gently
to remove excess water. Pat dry with paper towels. In a small bowl, mix soy
sauce, sugar and chicken stock. Preheat wok until hot over high heat. Add 3
tablespoons of the oil, tilt wok to coat sides. When hot, add 1 layer of
eggplant, stir-fry until seared and tender (about 3 minutes).
Remove to colander. Drain over a bowl to catch juices. Cook remaining eggplant
in same manner adding more oil if needed. Reheat wok over medium-high heat. Add
remaining 1 tablespoon of the oil, ginger, garlic and chile; cook gently but do
not brown . Add water chestnuts and half of the green onions; stir-fry together
for 5 seconds. Increase to high heat, add reserved soy sauce mixture and
eggplant juices; bring to a boil. Return cooked eggplant; toss quickly over high
heat until most of the sauce is reduced and absorbed into eggplant (about 1-to-2
minutes). Fold in vinegar and sesame oil. Remove to serving dish. Top with
remaining green onions and sesame seeds. Serve hot or cold.
