Eggplant Kungpow Stirfry with Walnuts

This recipe is for 2 medium sized Asian eggplants.  

In a hot wok, heat 2 – 3 tbsps of oil. Fry walnuts (or cashews) and dried chili peppers until they start to turn brown. Add in eggplants (brinjals) that had been cut lengthwise about 2 – 3 inches. You can also cut them in “satay cucumber” style – angled corner pieces. Fry the eggplant until they start to soften and look transclucent. Add more oil if needed, but not too much because the eggplant will release the oil back into the wok when it is cooked.

For the sauce, pour 3 tbsps or more oyster sauce into the wok with the eggplants, nuts and dried chili still in it. Lower the heat to allow for time to adjust the sauce’s taste and consistency. Sprinkle a pinch of salt, about 1 tbsp of sugar and a dash of white pepper. Adjust the sauce by adding in more sugar or soy sauce. Once the sauce is done, remove from heat and plate.

Garnish with chopped cilantro and a sprinkle of toasted sesame seeds.