Aubergine Sichuan-Style

• 6 aubergine Chinese, =OR=-
• 1 aubergine lrg -Italian
• 2 teaspoons salt
• 4 tablespoons peanut oil
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1/4 cup chicken stock
• 2 teaspoons ginger Grated fresh peeled
• 1 tablespoon minced garlic
• 1/4 teaspoon red chile flakes Dried
• 1/4 cup water chestnuts Chopped, peeled, preferably fresh
• 3 green onions trimmed and chopped
• 1 tablespoon red wine vinegar
• 1 tablespoon sesame oil
• 1 tablespoon black sesame seeds Toasted

1. CUT AUBERGINE into 1/2-by-2-inch strips. If using Italian aubergines, peel skin. In a colander, toss aubergine 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 aubergine, stir-fry until seared and tender (about 3 minutes).
2. Remove to colander. Drain over a bowl to catch juices. Cook remaining aubergine 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 aubergine juices; bring to a boil. Return cooked aubergine; toss quickly over high heat until most of the sauce is reduced and absorbed into aubergine (about 1-to-2 minutes).

aubergine chinese, aubergine, salt, peanut oil, soy sauce, sugar, chicken stock, ginger, garlic, red chile, water chestnuts, green onions, red wine vinegar, sesame oil, black sesame seeds

Taken from www.yummly.com/recipe/Aubergine-Sichuan-Style-1645526 (may not work)