| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Meats | Chinese | Chinese | 4 | servings |
INGREDIENTS
| 6 | Japanese eggplants =or= 1 Large italian eggplant | |
| 2 | ts | Salt |
| 4 | tb | Peanut or corn oil |
| 1 | tb | Soy sauce |
| 1 | tb | Sugar |
| 1/4 | c | Chicken stock |
| 2 | ts | Grated fresh peeled ginger |
| 1 | tb | Minced garlic |
| 1/4 | ts | Dried red chile flakes |
| 1/4 | c | Chopped water chestnuts; peeled, preferably fresh |
| 3 | Green onions; trimmed and chopped | |
| 1 | tb | Red wine vinegar |
| 1 | tb | Sesame oil |
| 1 | tb | 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 oil and 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. Recipe by: Joyce Jue - Prodigy Guest Chef Cookbook Posted to JEWISH-FOOD digest by Sheryl Donner <[email protected]> on Feb 14, 1999, converted by MM_Buster v2.0l.
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