This dish bursts with flavors from a combination of sweet, spicy, and savory followed by the refreshing crunch of fresh water chestnuts and scallions.
- 4 -6 Chinese eggplants (these are long and slender-Chinese groceries will have them) or 4 -6 Japanese eggplants (these are long and slender-Chinese groceries will have them)
- 5 tablespoons peanut oil or 5 tablespoons corn oil
- 2 teaspoons chopped fresh ginger
- 2 tablespoons chopped fresh garlic (I use 4-6 cloves)
- 1 tablespoon hot bean paste (available from Chinese groceries)
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1⁄2 cup chicken stock or 1⁄2 cup water
- 1⁄4 cup water chestnut, peeled & chopped
- 1 chopped scallion
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds, for-garnish
- Cut eggplant 1/2-inch wide by 2-inch long strips.
- Saute 1/2 the eggplant in 1/2 the oil in a non-stick pan/wok, until soft.
- When browned and soft, remove from pan about 5 minutes.
- Then repeat with rest of eggplant or sautee in 2 pans.
- On low heat, cook garlic, ginger, and hot bean paste for a minute, then add sugar, soy sauce and stock/water.
- Add water chestnuts.
- Return eggplant to the pan and cook for about five minutes until garlic is soft and a sauce forms.
- If sauce is too thin, thicken with 1t corn starch mixed with 2t water.
- Fold sesame oil.
- Top with green onions and sesame seeds.
- Serve hot or cold with white rice.