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Eggplant Szechuan Style

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      Title: EGGPLANT SZECHUAN STYLE
 Categories: Chinese, Vegetables
      Yield: 4 Servings
 
      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
 
  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.
 
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