Eggplant Sichuan Style

• 6 each eggplant
• 2 teaspoons salt
• 4 tablespoons peanut oil
• 1 tablespoon soy sauce, tamari
• 1 tablespoon sugar
• 1/4 cup chicken broth
• 2 teaspoons ginger peeled
• 1 tablespoon garlic minced
• 1/4 teaspoon red chili peppers flakes
• 1/4 cup water chestnuts chopped
• 3 each scallions, spring or green onions trimmed and chopped
• 1 tablespoon red wine vinegar
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds toasted

1. CUT EGGPLANT into 1/2x2 inch strips.
2. If using Italian eggplants, peel skin.
3. In a colander, toss eggplant with salt; drain for 30 minutes.
4. Squeeze gently to remove excess water.
5. Pat dry with paper towels.
6. In a small bowl, mix soy sauce, sugar and chicken stock.
7. Preheat wok until hot over high heat.
8. Add 3 tablespoons of the oil, tilt wok to coat sides.
9. When hot, add 1 layer of eggplant, stir-fry until seared and tender (about 3 minutes).
10. Remove to colander.
11. Drain over a bowl to catch juices.
12. Cook remaining eggplant in same manner adding more oil if needed.
13. Reheat wok over medium-high heat.
14. Add remaining 1 tablespoon of the oil, ginger, garlic and chile; cook gently but do not brown.
15. Add water chestnuts and half of the green onions; stir-fry together for 5 seconds.
16. Increase to high heat, add reserved soy sauce mixture and eggplant juices; bring to a boil.
17. Return cooked eggplant; toss quickly over high heat until most of the sauce is reduced and absorbed into eggplant (about 1-to-2 minutes).
18. Fold in vinegar and sesame oil.
19. Remove to serving dish.
20. Top with remaining green onions and sesame seeds.
21. Serve hot or cold.

eggplant, salt, peanut oil, soy sauce, sugar, chicken broth, ginger, garlic, red chili peppers, water chestnuts, scallions, red wine vinegar, sesame oil, sesame seeds toasted

Taken from recipeland.com/recipe/v/eggplant-sichuan-style-41965 (may not work)