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