Hot Chinese Eggplant (Aubergine)

• 2 tablespoons soy sauce
• 3 tablespoons hoisin sauce (peking sauce)
• 1/2 teaspoon hot red pepper flakes
• 1/2 cup sherry wine
• 1 1/2 cups water
• 2 tablespoons peanut oil
• 2 medium eggplants
• 2 tablespoons minced garlic
• 2 tablespoons fresh ginger
• sesame seeds (to garnish)

1. Cut unpeeled eggplant into 3/4" by 3/4" by 2" sticks.
2. Place strips in a colander, sprinkle with salt and toss to coat.
3. Let drain for 30 minutes.
4. Rinse.
5. Squeeze to remove water.
6. Mix first 5 ingredients in a bowl.
7. In a skillet or wok heat the oil.
8. Add the eggplant, garlic and ginger.
9. Stir fry over high heat for 3 minutes.
10. Add sauce and stir well.
11. Reduce heat to medium low, simmer 15 minutes.
12. Gradually turn up heat.
13. Cook until sauce is reduced to a thick glaze.
14. Garnish with sesame seeds.
15. Serve immediately.

soy sauce, hoisin sauce, hot red pepper, sherry wine, water, peanut oil, eggplants, garlic, fresh ginger, sesame seeds

Taken from www.food.com/recipe/hot-chinese-eggplant-aubergine-42914 (may not work)