Eggplant sichuan style
Yield: 4 Servings
Ingredients:
- 6 Chinese eggplant; -=OR=-
- 1 lg -Italian eggplant
- 2 ts Salt
- 4 tb Peanut or corn oil -=(or more if needed)=-
- 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
Instructions:
- (for garnish) - 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.
