| 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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