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.