4 thai eggplants
1 pkg enoki mushrooms
1 tin bamboo shoots (drained)
1 tin water chestnuts (drained)
1 shallot, minced
Salt (only to prepare eggplant)
1 Tbsp sesame oil
Slice eggplants into rounds and salt both sides. Place on cooling rack for 30 min. Salt will draw out bitter liquid. Rinse off rounds throughly. In wok on high heat heat up sesame oil. Grind black pepper into hot oil, being careful not to burn it. Add eggplants and brown. Add all other ingrediants stiring briskly till tender and heated thru.