Szechuan Eggplant

1/4 cup soy sauce
2 Tbsp. rice wine or dry sherry
1 Tbsp. Balsamic vinegar
2 tsp. sugar
1/2 tsp. salt
4 Asian eggplants (about 1 lb.)
1/4 cup peanut or vegetable oil
2 Tbsp. minced garlic
1 Tbsp. minced ginger
2 Tbsp. minced Jalapeno pepper (or to taste)
1 medium red bell pepper, cut into 1-inch squares

In a small bowl combine the soy sauce, rice wine or sherry, vinegar, sugar and salt. Trim the ends of the eggplants. Cut the eggplants into 2-inch sections, then halve each section lengthwise. Cut each half lengthwise into fourths to make sticks. Heat a 14-inch flat-bottom wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil and add the garlic, ginger and jalapeno and stir-fry 15 seconds. Add the eggplant and stir-fry until it begins to brown, 2 minutes. Add the bell pepper and stir-fry 30 seconds. Swirl the sauce into the wok, cover, reduce heat to medium and cook until the eggplant is just tender, about 1 to 2 minutes.