Recipe - Eggplant Sichuan Style

6 Chinese eggplant; =OR=
1 lg Italian eggplant
2 teaspoon Salt
4 tablespoon Peanut or corn oil
=(or more if needed)=
1 tablespoon Soy sauce
1 tablespoon Sugar
One fourth cup Chicken stock
2 teaspoon Grated fresh peeled ginger
1 tablespoon Minced garlic
One fourth teaspoon Dried red chile flakes
One fourth cup Chopped water chestnuts,
(peeled), preferably fresh
3 Green onions
trimmed and chopped
1 tablespoon Red wine vinegar
1 tablespoon Sesame oil
1 tablespoon Toasted black sesame seeds
(for garnish)

CUT EGGPLANT into 1/2by2inch 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, stirfry 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
mediumhigh 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; stirfry 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 1to2 minutes). Fold in vinegar
and sesame oil. Remove to serving dish. Top with remaining green onions and
sesame seeds. Serve hot or cold.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini