Eggplant Sichuan Style

Ingredients

• 6 each eggplant
• 2 teaspoons salt
• 4 tablespoons peanut oil
• 1 tablespoon soy sauce
• tamari
• 1 tablespoon sugar
• 1/4 cup chicken broth
• 2 teaspoons ginger peeled
• 1 tablespoon garlic minced
• 1/4 teaspoon red chili peppers flakes
• 1/4 cup water chestnuts chopped
• 3 each scallions
• spring or green onions trimmed and chopped
• 1 tablespoon red wine vinegar
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds toasted

Instructions

1. CUT EGGPLANT into 1/2x2 inch strips.
2. If using Italian eggplants, peel skin.
3. In a colander, toss eggplant with salt; drain for 30 minutes.
4. Squeeze gently to remove excess water.
5. Pat dry with paper towels.
6. In a small bowl, mix soy sauce, sugar and chicken stock.
7. Preheat wok until hot over high heat.
8. Add 3 tablespoons of the oil, tilt wok to coat sides.
9. When hot, add 1 layer of eggplant, stir-fry until seared and tender (about 3 minutes).
10. Remove to colander.
11. Drain over a bowl to catch juices.
12. Cook remaining eggplant in same manner adding more oil if needed.
13. Reheat wok over medium-high heat.
14. Add remaining 1 tablespoon of the oil, ginger, garlic and chile; cook gently but do not brown.
15. Add water chestnuts and half of the green onions; stir-fry together for 5 seconds.
16. Increase to high heat, add reserved soy sauce mixture and eggplant juices; bring to a boil.
17. Return cooked eggplant; toss quickly over high heat until most of the sauce is reduced and absorbed into eggplant (about 1-to-2 minutes).
18. Fold in vinegar and sesame oil.
19. Remove to serving dish.
20. Top with remaining green onions and sesame seeds.
21. Serve hot or cold.