Eggplant Sichuan Style

Recipe Ingredients

6		Chinese eggplant =or=
1		-- Italian eggplant (large)
2 teaspoons	10ml	Salt
4 tablespoons	60ml	Peanut or corn oil
1 tablespoon	15ml	Soy sauce
1 tablespoon	15ml	Sugar
1/4 cup	59ml	Chicken stock
2 teaspoons	10ml	Grated fresh peeled ginger
1 tablespoon	15ml	Minced garlic
1/4 teaspoon	1.3ml	Dried red chile flakes
1/4 cup	36g / 1.3oz	Chopped water chestnuts
		(peeled) - preferably fresh
3		Green onions
		Trimmed and chopped
1 tablespoon	15ml	Red wine vinegar
1 tablespoon	15ml	Sesame oil
1 tablespoon	15ml	Toasted black sesame seeds
		(for garnish) -

Recipe 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. JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK

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