Eggplant Szechuan Style

Ingredients

6 chinese eggplants
1 tb soy sauce
1 tb sugar
1/4 c chicken stock
5 tb peanut
2 ts ginger
1 tb garlic
1/4 chile flakes
1/4 c water chestnut
3 scallion
1 1/2 tb wine vinegar
1 tb asian sesame oil
1 tb sesame seeds
1/2 wide by
2 slices long
2 tablespoons oil in a wide
1/2 eggplan saute
1 tablespoon 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.