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.
