Eggplant Szechuan Style
| Yield: | 4 Servings |
| Categories: | Chinese, Vegetables |
| 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 |
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