| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | French | 1 | Servings | |
INGREDIENTS
| 1 | lb | Eggplant |
| 3 | Whole dried red chilies; soaked in water for 10 minutes, up to 4 | |
| Veg oil for deep frying | ||
| 1 | Clove garlic; finely chopped | |
| 1 | ts | Finely chopped fresh ginger |
| 1 | ts | Finely chopped scallions; white part only |
| 1 | tb | Light soy sauce |
| 1 | ts | Light brown sugar |
| 1 | tb | Hot bean sauce |
| 1 | tb | Chinese rice wine or dry sherry |
| 1 | tb | Rice vinegar |
| 2 | ts | Cornstarch paste |
| 1 | ts | Finely chopped scallions; green part only, for garnish |
| Few drops sesame oil |
INSTRUCTIONS
Cut eggplant into short strips the size of french fries - the skin can either be peeled or left on, whichever you prefer. Cut the soaked red chilies into 2-3 small pieces and discard the seeds. In a wok, heat the oil and deep fry the eggplant "fries" for about 3-4 minutes or until limp. Remove and drain. Pour off excess oil, leaving about 1 tbsp in the wok. Add the garlic, ginger, scallion whites, chilies, stir a few times. Add all seasonings and bring to a boil. Add eggplant to the wok, blend well, and braise for 30-40 seconds, then thicken until smooth. Garnish with the scallion greens and sprinkle with the sesame oil. Posted to EAT-L Digest by Victor Fiorillo <c62op27@IBX.COM> on Apr 3, 1998
A Message from our Provider:
“Sunsets – a gift from God”