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  • 6 Chinese eggplants or 1 lg Italian eggplant
  • 2 teaspoon salt
  • 4 tablespoon peanut or corn oil (or more if needed)
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1/4 cup chicken stock
  • 2 teaspoon grated fresh peeled ginger
  • 1 tablespoon minced garlic
  • 1/4 teaspoon dried red chillie flakes
  • 1/4 cup chopped water chestnuts (peeled)
  • 3 green onions trimmed and chopped
  • 1 tablespoon red wine vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon toasted black sesame seeds (for garnish)


  1. Cut the eggplant into 12 mm x 5 cm (1/2 in by 2 in) strips. If using Italian eggplants, peel
  2. skin.
  3. In a colander, toss eggplant with salt; drain for 30 minutes.
  4. Squeeze gently to remove excess water. Pat dry with paper towels.
  5. In a small bowl, mix soy sauce, sugar and chicken stock.
  6. Preheat wok until hot over high heat. Add 3 tablespoons of the oil, tilt wok to coat sides.
  7. Place 1 layer of eggplant in the wok, stir-fry until seared and tender (about 3
  8. minutes). Remove to colander. Drain over a bowl to catch juices.
  9. Cook remaining eggplant in same manner adding more oil if needed.
  10. Reheat wok over medium-high heat.
  11. Add remaining 1 tablespoon of the oil, ginger, garlic and chillie; cook gently but do not brown.
  12. Add water chestnuts and half of the green onions; stir-fry together for 5 seconds.
  13. Increase to high heat, add reserved soy sauce mixture and eggplant juices; bring to a
  14. boil.
  15. Return cooked eggplant; toss quickly over high heat until most of the sauce is reduced and absorbed into eggplant (about 1-to-2 minutes).
  16. Fold in vinegar and sesame oil.
Remove to serving dish. Top with remaining
green onions and sesame seeds.