EGGPLANT SICHUAN STYLE

      Title: EGGPLANT SICHUAN STYLE
  Categories: Vegetables, Oriental
       Yield: 4 Servings
  
       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
            - (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.
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