Ingredients:
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 chestnuts, peeled & chopped
1 chopped scallions
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds, for-garnish
Directions:
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.
Servings: 4-6
Time preparation: 15 min.
Time total: 30 min.