Sichuan-Style Eggplant Salad

Thanks to CSA member Stu for one of his favorite eggplant recipes, which he adapted from Joyce Jue.

2 pounds of eggplant (5-6 Chinese or Japanese eggplant, or equivalent globe)
2 Tbs soy sauce
2 Tbs sugar
2 Tbs chicken or vegetable stock (or use concentrate mixed with warm water)
2 teaspoons grated ginger
1-3 cloves of minced garlic
1/4 teaspoon dried red chile flakes
1/4 cup thinly sliced water chestnut or young jicama
1.5 Tbs red wine, balsamic, or rice wine vinegar
1 Tbs sesame oil
1 teaspoon hot chili oil or hot sauce (optional)
handful of chopped cilantro
2 green onions, thinly sliced on diagonal or chopped
1 Tbs toasted sesame seeds

Cut eggplant in two-inch lengths, then in quarters lengthwise. If using globe-shaped eggplant, cut into wedges that are two inches long, and about an inch wide. Steam in steamer basket for at 10 minutes until just soft. Allow to cool such that as much moisture is removed as possible.

Meanwhile, mix the soy sauce, sugar, and broth.

Heat a wok or frying pan, and stir fry ginger through water chestnut/jicama for two minutes. Gently fold in eggplant and soy sauce mixture and heat for two minutes, or until hot, but be gentle with the eggplant. Then add the vinegar, sesame oil, and optional hot sauce.

Remove contents of the wok into a bowl and let cool, or refrigerate. When cool, topped with cilantro, green onions, and toasted sesame seeds.