Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    Chinese eggplant =or=
   1      large         -- Italian eggplant
   2      teaspoons     salt
   4      tablespoons   peanut or corn oil
   1      tablespoon    soy sauce
   1      tablespoon    sugar
     1/4  cup           chicken stock
   2      teaspoons     grated fresh peeled ginger
   1      tablespoon    minced garlic
     1/4  teaspoon      dried red chile flakes
     1/4  cup           chopped water chestnuts
                        (peeled) -- preferably fresh
   3                    green onions
                        trimmed and chopped
   1      tablespoon    red wine vinegar
   1      tablespoon    sesame oil
   1      tablespoon    toasted black sesame seeds
                        (for garnish) -

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