Eggplant sichuan style

Yield: 4 servings

Measure Ingredient
6 \N Chinese eggplant, or:
1 large Italian eggplant
2 teaspoons Salt
4 tablespoons Peanut or corn oil (or more if needed)
1 tablespoon Soy sauce
1 tablespoon Sugar
¼ cup Chicken stock
2 teaspoons Grated fresh peeled ginger
1 tablespoon Minced garlic
¼ teaspoon Dried red chile flakes
¼ cup Chopped water chestnuts, (peeled), preferably fresh
3 \N Green onions, trimmed and chopped
1 tablespoon Red wine vinegar
1 tablespoon Sesame oil
1 tablespoon Toasted black sesame seeds (for garnish)

CUT EGGPLANT into ½-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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