*  Exported from  MasterCook  *
 
                           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
 
 
 
                    - - - - - - - - - - - - - - - - - -