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1
CUT AUBERGINE into 1/2-by-2-inch strips.
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2
If using Italian aubergines, peel skin.
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3
In a colander, toss aubergine with salt; drain for 30 min.
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4
Squeeze gently to remove excess water.
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5
Pat dry with paper towels.
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6
In a small bowl, mix soy sauce, sugar and chicken stock.
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7
Preheat wok till warm over high heat.
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8
Add in 3 Tbsp.
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9
of the oil, tilt wok to coat sides.
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10
When warm, add in 1 layer of aubergine, stir-fry till seared and tender (about 3 min).
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11
Remove to colander.
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12
Drain over a bowl to catch juices.
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13
Cook remaining aubergine in same manner adding more oil if needed.
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14
Reheat wok over medium-high heat.
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15
Add in remaining 1 Tbsp.
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16
of the oil, ginger, garlic and chile; cook gently but don't brown.
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17
Add in water chestnuts and half of the green onions; stir-fry together for 5 seconds.
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18
Increase to high heat, add in reserved soy sauce mix and aubergine juices; bring to a boil.
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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).
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20
Mix in vinegar and sesame oil.
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21
Remove to serving dish.
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22
Top with remaining green onions and sesame seeds.
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23
Serve warm or possibly cool.
