Ingredients

6 chinese eggplant or
1 large italian eggplant
2 tsp. salt
4 Tbsp. peanut or corn oil
=(or more if needed)=
1 Tbsp. soy sauce
1 Tbsp. sugar
1/4 C. chicken stock
2 tsp. grated fresh peeled ginger
1 Tbsp. minced garlic
1/4 tsp. dried red chile flakes
1/4 C. chopped water chestnuts (peeled) preferably fresh
3 green onions trimmed and chopped
1 Tbsp. red wine vinegar
1 Tbsp. sesame oil
1 Tbsp. toasted black sesame seeds (for garnish)

Cooking Instructions

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 Tbls. 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 Tbls. 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.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)