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                          EGGPLANT SICHUAN STYLE

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables                       Chinese
                Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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
     1/4  cup           Chicken stock
   2      teaspoon      Grated fresh peeled ginger
   1      tablespoon    Minced garlic
     1/4  teaspoon      Dried red chile flakes
     1/4  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 1/2-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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