Categories: Vegetables, Oriental 
      Yield: 4 servings 
  
      6    Chinese eggplant; -=OR=- 
      1 lg -Italian eggplant 
      2 ts Salt 
      4 tb Peanut or corn oil 
           -=(or more if needed)=- 
      1 tb Soy sauce 
      1 tb Sugar 
    1/4 c  Chicken stock 
      2 ts Grated fresh peeled ginger 
      1 tb Minced garlic 
    1/4 ts Dried red chile flakes 
    1/4 c  Chopped water chestnuts, 
           -(peeled), preferably fresh 
      3    Green onions 
           - trimmed and chopped 
      1 tb Red wine vinegar 
      1 tb Sesame oil 
      1 tb Toasted black sesame seeds 
           - (for garnish) - 
  
  CUT EGGPLANT into 1/2-by-2-inch strips. If using Italian eggplants, peel 
  skin. In a colander, toss eggplant with salt; drain for 30 minutes. Squeeze 
  gently to remove excess water. Pat dry with paper towels. In a small bowl, 
  mix soy sauce, sugar and chicken stock. Preheat wok until hot over high 
  heat. Add 3 tablespoons of the oil, tilt wok to coat sides. When hot, add 1 
  layer of eggplant, stir-fry until seared and tender (about 3 minutes). 
  Remove to colander. Drain over a bowl to catch juices. Cook remaining 
  eggplant in same manner adding more oil if needed. Reheat wok over 
  medium-high heat. Add remaining 1 tablespoon of the oil, ginger, garlic and 
  chile; cook gently but do not brown. Add water chestnuts and half of the 
  green onions; stir-fry together for 5 seconds. Increase to high heat, add 
  reserved soy sauce mixture and eggplant juices; bring to a boil. Return 
  cooked eggplant; toss quickly over high heat until most of the sauce is 
  reduced and absorbed into eggplant (about 1-to-2 minutes). Fold in vinegar 
  and sesame oil. Remove to serving dish. Top with remaining green onions and 
  sesame seeds. Serve hot or cold.