*  Exported from  MasterCook  *

                         EGGPLANT SICHUAN STYLE

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                    Chinese eggplant -- OR
  1       lg           -Italian eggplant
  2       ts           Salt
  4       tb           Peanut or corn oil
                       - or more if needed)
  1       tb           Soy sauce
  1       tb           Sugar
    1/4   c            Chicken stock
  2       ts           Grated fresh peeled ginger
  1       tb           Minced garlic
    1/4   ts           Dried red chile flakes
    1/4   c            Chopped water chestnuts,
                       -(peeled), preferably fresh
  3                    Green onions
                       - trimmed and chopped
  1       tb           Red wine vinegar
  1       tb           Sesame oil
  1       tb           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.



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