Recipe for Eggplant Sichuan Style


    Eggplant Sichuan Style

    Serving Size : 4
    Categories :
    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    6 chinese eggplant or
    1 lg - italian eggplant
    2 teaspoon salt
    4 tablespoon peanut or corn oil or more if needed
    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
    3 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 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.