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Eggplant Sichuan Style

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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

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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


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