Title: Eggplant Sichuan Style
 Categories: Chinese
 Yield: 4 servings
 
      6    Chinese eggplants (about 1 1/2 pounds)
      1 tb Soy sauce
      1 tb Sugar
    1/4 c  Chicken stock
      5 tb Peanut or corn oil, or more if needed
      2 ts Peeled, grated fresh ginger
      1 tb Minced garlic
    1/4 ts Dried red chile flakes
    1/4 c  Peeled, chopped water chestnuts (preferably fresh)
      3    Green onions, trimmed and chopped
  1 1/2 tb Red wine vinegar
      1 tb Asian sesame oil
      1 tb Toasted sesame seeds, for garnish
  Everyone loves this dish, even those who don't particularly like egg
  plant. The flavor virtually explodes with a lively combination of
  sweet, spicy, tart and savory followed by the refreshing crunch of
  fresh water chestnuts. Serve as a side dish or first course for
  Western menus.
  Cut eggplant into 1/2-inch wide by 2-inch long strips.
  Mix together soy sauce, sugar and chicken stock. Set aside.
  Heat 2 tablespoons of the oil in a wide, flat skillet. When hot, add
  half of the eggplant. Saute, stirring constantly until seared and
  wilted, about 5 minutes. Remove to a plate. Cook remaining eggplant,
  adding more oil if needed. Transfer to plate. Set aside.
  Heat a wok or skillet over medium-high heat. Add remaining 1
  tablespoon oil, the ginger, garlic and chile; cook gently but do not
  brown. Add water chestnuts and half of the green onions; stir-fry for
  5 seconds. Increase heat to high, add reserved soy sauce mixture and
  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.
  PER SERVING: 180 calories, 2 g protein, 12 g carbohydrate, 15 g fat
  (2 g saturated), 0 mg cholesterol, 178 mg sodium, 4 g fiber.
  
  Joyce Jue writing in the San Francisco Chronicle, 11/25/91.