1-1/4 pounds asian eggplants
3 tablespoons chinese black vinegar
2 teaspoons sugar
3/4 teaspoon salt
1/3 cup peanut oil
1 teaspoon crushed dried red chile pepper
2 tablespoons finely chopped scallions
Cut eggplants in half and then into wedges no more than 1/2-inch wide. Cut wedges into strips measuring 2-inches by 1/2-inch. Blend vinegar, sugar and salt; set aside.
Heat skillet over medium-high heat and add oil. When hot, add eggplant and cook, stirring constantly, 5 minutes or until lightly browned and thoroughly wilted. Add chile pepper and stir briefly. Add vinegar mixture and cook 1 to 2 minutes, until liquid is absorbed. Stir in scallions.