Eggplant Szechuan Style

Ingredients

6 chinese eggplants
16 ml soy sauce
14 gr sugar
60 ml chicken stock
65 gr peanut
10 gr ginger
8 gr garlic
1/4 chile flakes
60 ml water chestnut
3 scallion
22 ml wine vinegar
16 ml asian sesame oil
8 gr sesame seeds
1/2 wide by
2 slices long
30 ml oil in a wide
1/2 eggplan saute
16 ml oil
1/2 green onions

Instructions

the eggplant. Toss quickly over high heat until the sauce is reduced and absorbed into eggplant, 1 to 2 minutes. Fold in vinegar and sesame oil. Remove to a serving dish. Top with remaining green onions and sesame seeds. Serve hot or cold.