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Everyone loves this dish, even those who do not particularly like egg plant.
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The flavor virtually explodes with a lively combination of sweet, spicy, tart and savory followed by the refreshing crunch of fresh water chestnuts.
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Serve as a side dish or possibly first course for Western menus.
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Cut aubergine into 1/2-inch wide by 2-inch long strips.
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Mix together soy sauce, sugar and chicken stock.
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Set aside.
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Heat 2 Tbsp.
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of the oil in a wide, flat skillet.
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When warm, add in half of the aubergine.
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Saute/fry, stirring constantly till seared and wilted, about 5 min.
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Remove to a plate.
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Cook remaining aubergine, adding more oil if needed.
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Transfer to plate.
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Set aside.
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Heat a wok or possibly skillet over medium-high heat.
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Add in remaining 1 Tbsp.
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oil, the ginger, garlic and chile; cook gently but don't brown.
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Add in water chestnuts and half of the green onions; stir-fry for 5 seconds.
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Increase heat to high, add in reserved soy sauce mix and the aubergine.
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Toss quickly over high heat till the sauce is reduced and absorbed into aubergine, 1 to 2 min.
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Mix in vinegar and sesame oil.
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Remove to a serving dish.
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Top with remaining green onions and sesame seeds.
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Serve warm or possibly cool.
