Spicy and good. Eggplant absorbs the flavors of the sauce and gets nice and tender. Great with a little jasmine rice.
- 6 Japanese eggplants, cut into finger sized strips
- 1 1⁄2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1⁄4 cup chicken broth
- 4 tablespoons peanut oil
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic
- 1⁄2-1 teaspoon red pepper flakes
- 1⁄4 cup water chestnut, rinsed and chopped
- 3 -4 scallions, finely chopped
- 1 1⁄2 tablespoons rice wine vinegar
- 1 tablespoon dark sesame oil
- 1 tablespoon toasted sesame seeds
- Cook eggplant in 2-3 tbsp oil in a large deep skillet until tender (add a little more oil or water if necessary- it will cook down with the amount of oil stated but with a nicely hot wok, there may be a little smoke involved, but don't worry, turn on the hood exhaust because it just adds to the flavor).
- While eggplant is cooking, mix soy sauce, sugar, and broth together in a small bowl till sugar dissolves.
- Remove eggplant from skillet when cooked and keep warm.
- Heat garlic, red pepper flakes, and ginger in 1 tbsp oil until aromatic.
- Stir in the water chestnuts and half of the scallions along with the eggplant and the soy sauce mixture.
- Stir and cook until the soy sauce is absorbed into the eggplant (this may take several minutes).
- Add the vinegar, sesame oil, and remaining scallions, stirring to mix.
- Serve hot, garnished with sesame seeds.