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