*  Exported from  MasterCook  *
 
                           EGGPLANT SICHUAN STYLE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6                    Chinese eggplant -- -ÿÿ
    1       lg           -Italian eggplant
    2       ts           Salt
    4       tb           Peanut or corn oil
                         -ÿr more if needed)ÿ
    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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