1. Cut eggplant 1/2-inch wide by 2-inch long strips. 2. Saute 1/2 the eggplant in 1/2 the oil in a non-stick pan/wok, until soft. 3. When browned and soft, remove from pan about 5 minutes. 4. Then repeat with rest of eggplant or sautee in 2 pans. 5. On low heat, cook garlic, ginger, and hot bean paste for a minute, then add sugar, soy sauce and stock/water. 6. Add water chestnuts. 7. Return eggplant to the pan and cook for about five minutes until garlic is soft and a sauce forms. 8. If sauce is too thin, thicken with 1t corn starch mixed with 2t water. 9. Fold sesame oil. 10. Top with green onions and sesame seeds. 11. Serve hot or cold with white rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
