Eggplant Sichuan Style

Serves:

Ingredients:

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) -

Method:

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.