Ingredients Jump to Instructions ↓

  1. 6 Chinese eggplant

  2. 1 large -- Italian eggplant

  3. 2 teaspoons salt

  4. 4 tablespoons peanut or corn oil

  5. 1 tablespoon soy sauce

  6. 1 tablespoon sugar

  7. 1/4 cup chicken stock

  8. 2 teaspoons grated fresh peeled ginger

  9. 1 tablespoon minced garlic

  10. 1/4 teaspoon dried red chile flakes

  11. 1/4 cup chopped water chestnuts (peeled) -- preferably fresh

  12. 3 green onions trimmed and chopped

  13. 1 tablespoon red wine vinegar

  14. 1 tablespoon sesame oil

  15. 1 tablespoon toasted black sesame seeds (for garnish) -

Instructions Jump to Ingredients ↑

  1. Preparation : 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


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