Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Chinese eggplant, or: 1/4 ts Dried red chile flakes
1 lg Italian eggplant 1/4 c Chopped water chestnuts,
2 ts Salt -(peeled), preferably fresh
4 tb Peanut or corn oil 3 Green onions, trimmed and
- (or more if needed) - chopped
1 tb Soy sauce 1 tb Red wine vinegar
1 tb Sugar 1 tb Sesame oil
1/4 c Chicken stock 1 tb Toasted black sesame seeds
2 ts Grated fresh peeled ginger - (for garnish)
1 tb Minced garlic

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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