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1
CUT EGGPLANT into 1/2x2 inch strips.
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2
If using Italian eggplants, peel skin.
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3
In a colander, toss eggplant with salt; drain for 30 minutes.
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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 until hot over high heat.
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8
Add 3 tablespoons of the oil, tilt wok to coat sides.
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9
When hot, add 1 layer of eggplant, stir-fry until seared and tender (about 3 minutes).
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10
Remove to colander.
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11
Drain over a bowl to catch juices.
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12
Cook remaining eggplant in same manner adding more oil if needed.
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13
Reheat wok over medium-high heat.
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14
Add remaining 1 tablespoon of the oil, ginger, garlic and chile; cook gently but do not brown.
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15
Add water chestnuts and half of the green onions; stir-fry together for 5 seconds.
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16
Increase to high heat, add reserved soy sauce mixture and eggplant juices; bring to a boil.
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17
Return cooked eggplant; toss quickly over high heat until most of the sauce is reduced and absorbed into eggplant (about 1-to-2 minutes).
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18
Fold in vinegar and sesame oil.
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19
Remove to serving dish.
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20
Top with remaining green onions and sesame seeds.
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21
Serve hot or cold.
