Aubergine Sichuan Style Recipe

• 6 x Chinese aubergine, -=Or possibly=-
• 1 lrg -Italian aubergine
• 2 tsp Salt
• 4 Tbsp. Peanut or possibly corn oil
• 1 Tbsp. Soy sauce
• 1 Tbsp. Sugar
• 1/4 c. Chicken stock
• 2 tsp Grated fresh peeled ginger
• 1 Tbsp. Chopped garlic
• 1/4 tsp Dry red chile flakes
• 1/4 c. Minced water chestnuts, (peeled), preferably fresh
• 3 x Green onions trimmed and minced
• 1 Tbsp. Red wine vinegar
• 1 Tbsp. Sesame oil
• 1 Tbsp. Toasted black sesame seeds

1. CUT AUBERGINE into 1/2-by-2-inch strips.
2. If using Italian aubergines, peel skin.
3. In a colander, toss aubergine with salt; drain for 30 min.
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 till warm over high heat.
8. Add in 3 Tbsp.
9. of the oil, tilt wok to coat sides.
10. When warm, add in 1 layer of aubergine, stir-fry till seared and tender (about 3 min).
11. Remove to colander.
12. Drain over a bowl to catch juices.
13. Cook remaining aubergine in same manner adding more oil if needed.
14. Reheat wok over medium-high heat.
15. Add in remaining 1 Tbsp.
16. of the oil, ginger, garlic and chile; cook gently but don't brown.
17. Add in water chestnuts and half of the green onions; stir-fry together for 5 seconds.
18. Increase to high heat, add in reserved soy sauce mix and aubergine juices; bring to a boil.
19. Return cooked aubergine; toss quickly over high heat till most of the sauce is reduced and absorbed into aubergine (about 1-to-2 min).
20. Mix in vinegar and sesame oil.
21. Remove to serving dish.
22. Top with remaining green onions and sesame seeds.
23. Serve warm or possibly cool.

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

Taken from cookeatshare.com/recipes/aubergine-sichuan-style-71734 (may not work)