1 lb. eggplant julienned 1/2" strips
1 tbl. toasted sesame seeds
4 tbl. light soy
4 tbl. sesame oil
3 tbl. ginger wine
2 tbl. rice vinegar
1 tbl. sugar
1 tbl. ginger-garlic mix
2 tsp. chef chow Szechwan chili paste
- Be sure to use small eggplant, which have less seeds. Slice 1/2" thick slice & julienne 1/2 pcs.
- Assemble all other ingredients except sesame seeds in a bowl.
- Fry sesame seeds till nice and brown. Cool completely before adding to sauce ingredients.
- Stir fry eggplant about 1 minute, cover 1 minute then transfer to platter and spread them out to cool, then refrigerate 1 hour then mix well with sauce. Serve. Should be cold.