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.
JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK