Yield: 4 servings
|6 \N||Chinese eggplant, or:|
|1 large||Italian eggplant|
|4 tablespoons||Peanut or corn oil (or more if needed)|
|1 tablespoon||Soy sauce|
|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