Name: Eggplant Sichuan Style
Ingredients: 6 Chinese eggplants; 1 T sugar; 5 T peanut oil; 1 T minced garlic; 1/4 c chopped water chestnuts; 1 1/2 T red Wine vinegar; 1 T toasted sesame seeds; 1 T soy sauce; 1/4 c chicken stock; 2 t grated ginger; 1/4 t dried red chile flakes; 3 green onions, chopped; 1 T sesame oil

Eggplant Sichuan Style

Ingredients

6 Chinese eggplants
1 T sugar
5 T peanut oil
1 T minced garlic
1/4 c chopped water chestnuts
1 1/2 T red Wine vinegar
1 T toasted sesame seeds
1 T soy sauce
1/4 c chicken stock
2 t grated ginger
1/4 t dried red chile flakes
3 green onions, chopped
1 T sesame oil

Instructions

Cut eggplant into 1/2 inch wide by 2 inch long strips. Mix together soy Sauce, sugar and chicken stock. Set aside. Heat 2 tablespoons of the oil in a skillet. ADd half the eggplant. Saute, stirring constantly until seared and wilted, about 5 minutes. Remove to a Sauce, sugar and chicken stock. Set aside. Heat 2 tablespoons of the oil in a skillet. ADd half 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 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 the green onions; str fry 5 secons. Increase heat to high. add soy sauce mixutre and eggplant. Toss quickly over high heat unti 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.