from  Chopsticks, Cleaver and Wok by Jennie Low

6 oz eggplant                                                                        Sauce: 1/3 cup chicken stock

5 Tbsp oil                                                                              1 tsp chili paste

1 tsp garlic, finely chopped                                                ¼ tsp each salt and sugar

1 tsp ginger, finely chopped                                                1 tsp each sesame oil, soy sauce, and cider vinegar

1 green onion, finely chopped

Thickener: 2 tsp cornstarch mixed well w/1 tsp cold water

Cut eggplant on the diagonal into ¼” slices. Combine sauce ingredients and mix well. Heat wok and add ¼ cup oil. Add garlic and ginger and stir-fry for 30 seconds over high heat. Add eggplant and sauce mixture. Bring to a boil. Stir in thickener. Cook 30 seconds. Remove to serving platter. Garnish with green onion.

Note: This dish maybe served hot or cold. Prepare several hours in advance and refrigerate at least 2 hours, or reheat just before serving.