| 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 <boxermom@iowacity.net> on
Feb 14, 1999, converted by MM_Buster v2.0l.
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