Name: Eggplant Szechuan Style
Ingredients: 6 Chinese eggplants (about 1 1/2 pounds); 1 tb Soy sauce; 1 tb Sugar; 1/4 c Chicken stock; 5 tb Peanut or corn oil, or more if needed; 2 ts Ginger, fresh; peeled & grated; 1 tb Garlic; minced; 1/4 ts Dried red chile flakes; 1/4 c Water chestnut; peeled & chopped (preferably fresh); 3 Scallion; trimmed & chopped; 1 1/2 tb Red wine vinegar; 1 tb Asian sesame oil; 1 tb Toasted sesame seeds, for garnish

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Meats, Grains	Chinese	Chinese, Vegetables	4	Servings

INGREDIENTS

6		Chinese eggplants (about 1 1/2 pounds)
1	tb	Soy sauce
1	tb	Sugar
1/4	c	Chicken stock
5	tb	Peanut or corn oil, or more if needed
2	ts	Ginger, fresh; peeled & grated
1	tb	Garlic; minced
1/4	ts	Dried red chile flakes
1/4	c	Water chestnut; peeled & chopped (preferably fresh)
3		Scallion; trimmed & chopped
1 1/2	tb	Red wine vinegar
1	tb	Asian sesame oil
1	tb	Toasted sesame seeds, for garnish

INSTRUCTIONS

Everyone loves this dish, even those who don't particularly like egg plant.
The flavor virtually explodes with a lively combination of sweet, spicy,
tart and savory followed by the refreshing crunch of fresh water chestnuts.
Serve as a side dish or first course for Western menus.
Cut eggplant into 1/2-inch wide by 2-inch long strips.
Mix together soy sauce, sugar and chicken stock. Set aside.
Heat 2 tablespoons of the oil in a wide, flat skillet. When hot, add half
of the eggplant. Saute, stirring constantly until seared and wilted, about
5 minutes. Remove to a plate. Cook remaining eggplant, adding more oil if
needed. Transfer to plate. Set aside.
Heat a wok or skillet over medium-high heat. Add remaining 1 tablespoon
oil, the ginger, garlic and chile; cook gently but do not brown. Add water
chestnuts and half of the green onions; stir-fry for 5 seconds. Increase
heat to high, add reserved soy sauce mixture and the eggplant. Toss quickly
over high heat until the sauce is reduced and absorbed into eggplant, 1 to
2 minutes. Fold in vinegar and sesame oil. Remove to a 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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