Eggplant Sichuan Style
chicken, chinese, vegetables
6 chinese eggplant; -=or=- italian eggplant
2 teaspoon salt
4 tablespoon peanut or corn oil =(or more if nee; ded)=-
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 ga; rnish) -
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.
Yield: 4 servings