Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Chinese
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Chinese eggplant -- -=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.
JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
