---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Vegetables
       Yield: 4 servings
       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 &
       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
   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
   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.