3 Japanese or Chinese Eggplant (Long and thin variety)
2-3 tblsp Peanut Oil or Vegetable Oil
4 tblsp Rice Wine Vinegar
1½ tblsp Soy Sauce
1 tsp Sesame Oil
1 tblsp Sugar
1 tsp Corn Starch
1 tsp Red Pepper Flakes
1 dozen basil leaves, fresh & whole (optional)
Mix the rice wine vinegar, soy sauce, sesame oil, sugar, corn starch and red pepper flakes together well then set aside.
Cut the ends off the eggplants and discard. Split the eggplants in half length-wise and then cut 1¼ inch segments.
Heat up a large skillet with the 3 tblsp Peanut Oil on medium heat. Once hot add the eggplant and toss immediately until you've given the eggplant alight coat of oil, now fry and every 3 or 4 minutes turn the eggplants. After 12-15 minutes they should be cooked but not mushy.
Add the sauce on top of the eggplant and toss around for a minute, the sauce will tighten up and now its done!
Add on top of your favorite cooked rice, yum yum!