6 Chinese eggplants (about 1
-1/2 pounds)
1 tb Soy sauce
1 tb Sugar
1/4 c Chicken stock
5 tb Peanut or corn oil, or more
-if needed
2 ts Ginger, fresh; peeled &
-grated
1 tb Garlic; minced
1/4 ts Dried red chile flakes
1/4 c Water chestnut; peeled &
-chopped (preferably fresh)
3 Scallion; trimmed & chopped
1 1/2 tb Red wine vinegar
1 tb Asian sesame oil
1 tb Toasted sesame seeds, for
-garnish
Everyone loves this dish, even those who don't
particularly like egg plant. The flavor virtually
explodes with a lively combination of sweet, spicy,
tart and savory followed by the refreshing crunch of
fresh water chestnuts. Serve as a side dish or first
course for Western menus.
Cut eggplant into 1/2-inch wide by 2-inch long strips.
Mix together soy sauce, sugar and chicken stock. Set
aside.
Heat 2 tablespoons of the oil in a wide, flat skillet.
When hot, add half of the eggplant. Saute, stirring
constantly until seared and wilted, about 5 minutes.
Remove to a plate. Cook remaining eggplant, adding
more oil if needed. Transfer to plate. Set aside.
Heat a wok or skillet over medium-high heat. Add
remaining 1 tablespoon oil, the ginger, garlic and
chile; cook gently but do not brown. Add water
chestnuts and half of the green onions; stir-fry for 5
seconds. Increase heat to high, add reserved soy sauce
mixture and the eggplant. Toss quickly over high heat
until the sauce is reduced and absorbed into eggplant,
1 to 2 minutes. Fold in vinegar and sesame oil. Remove
to a serving dish. Top with remaining green onions and
sesame seeds. Serve hot or cold.
