Aubergine Szechuan Style Recipe

• 6 x Chinese aubergines (about 1 1/2 pounds)
• 1 Tbsp. Soy sauce
• 1 Tbsp. Sugar
• 1/4 c. Chicken stock
• 5 Tbsp. Peanut or possibly corn oil, or possibly more if needed
• 2 tsp Ginger, fresh, peeled & grated
• 1 Tbsp. Garlic, chopped
• 1/4 tsp Dry red chile flakes
• 1/4 c. Water chestnut, peeled & minced (preferably fresh)
• 3 x Scallion, trimmed & minced
• 1 1/2 Tbsp. Red wine vinegar
• 1 Tbsp. Asian sesame oil
• 1 Tbsp. Toasted sesame seeds, for garnish

1. Everyone loves this dish, even those who do not particularly like egg plant.
2. The flavor virtually explodes with a lively combination of sweet, spicy, tart and savory followed by the refreshing crunch of fresh water chestnuts.
3. Serve as a side dish or possibly first course for Western menus.
4. Cut aubergine into 1/2-inch wide by 2-inch long strips.
5. Mix together soy sauce, sugar and chicken stock.
6. Set aside.
7. Heat 2 Tbsp.
8. of the oil in a wide, flat skillet.
9. When warm, add in half of the aubergine.
10. Saute/fry, stirring constantly till seared and wilted, about 5 min.
11. Remove to a plate.
12. Cook remaining aubergine, adding more oil if needed.
13. Transfer to plate.
14. Set aside.
15. Heat a wok or possibly skillet over medium-high heat.
16. Add in remaining 1 Tbsp.
17. oil, the ginger, garlic and chile; cook gently but don't brown.
18. Add in water chestnuts and half of the green onions; stir-fry for 5 seconds.
19. Increase heat to high, add in reserved soy sauce mix and the aubergine.
20. Toss quickly over high heat till the sauce is reduced and absorbed into aubergine, 1 to 2 min.
21. Mix in vinegar and sesame oil.
22. Remove to a serving dish.
23. Top with remaining green onions and sesame seeds.
24. Serve warm or possibly cool.

chinese aubergines, soy sauce, sugar, chicken stock, peanut, ginger, garlic, red chile flakes, water, scallion, red wine vinegar, asian sesame oil, sesame seeds

Taken from cookeatshare.com/recipes/aubergine-szechuan-style-71773 (may not work)