| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains, Meats | Sichuan | Oriental, Vegetables | 4 | Servings |
INGREDIENTS
| 1 | Italian eggplant | |
| 2 | t | Salt |
| 4 | T | Peanut or corn oil |
| =or more if needed=- | ||
| 1 | T | Soy sauce |
| 1 | T | Sugar |
| 1/4 | c | Chicken stock |
| 2 | t | Grated fresh peeled ginger |
| 1 | T | Minced garlic |
| 1/4 | t | Dried red chile flakes |
| 1/4 | c | Chopped water chestnuts |
| peeled preferably | ||
| fresh | ||
| 3 | Green onions | |
| trimmed and chopped | ||
| 1 | T | Red wine vinegar |
| 1 | T | Sesame oil |
| 1 | T | Toasted black sesame seeds |
| for garnish – |
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 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Questioning God? He made the brain cells you think with”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 202
Calories From Fat: 167
Total Fat: 18.8g
Cholesterol: 47mg
Sodium: 1339mg
Potassium: 83.7mg
Carbohydrates: 6.3g
Fiber: <1g
Sugar: 3.8g
Protein: 2.5g