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.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minIngredients
Directions
Cut eggplant into ½-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 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.
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