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 Ginger, fresh; peeled &
-grated
1 tb Garlic; minced
1/4 ts Dried red chile flakes
1/4 c  Water chestnut; peeled &
-chopped (preferably fresh)
3    Scallion; trimmed & 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 dont 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.