Chinese Recipes

Eggplant Sichuan Style
Serving Size: 4

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) -

Cooking Directions:

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

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