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.