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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