Sezchwan eggplant

4 servings

Ingredients

Quantity Ingredient
6 Japanese eggplants =or= 1 Large italian eggplant
2 teaspoons Salt
4 tablespoons Peanut or corn oil
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 Green onions; trimmed and chopped
1 tablespoon Red wine vinegar
1 tablespoon Sesame oil
1 tablespoon Toasted black sesame seeds; (for garnish)

Directions

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 oil and 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.

Recipe by: Joyce Jue - Prodigy Guest Chef Cookbook Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@...> on Feb 14, 1999, converted by MM_Buster v2.0l.

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