| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Chinese | Chinese, Vegetables | 1 | Servings |
INGREDIENTS
| 9 | oz | Eggplants |
| 9 | oz | Vegetable oil for deep-frying |
| 1 | tb | Soy sauce |
| 1/2 | ts | Scallions; chopped |
| 1/2 | ts | Salt |
| 1/2 | ts | Fresh ginger; chopped |
| 2 | tb | Cornstarch (cornflour) dissolved in |
| 2 | tb | Water |
| 2 | Cloves garlic; peeled and crushed | |
| 1 | ts | Sesame oil |
INSTRUCTIONS
1. Peel the eggplant and cut into slices about 1/2 inch thick. Score the slicess on one side about 1/8 inch () deep and cut into 1 1/4 inch strips. 2. Heat the oil in a wok to 400 or until a piece of scallion green or ginger moves quickly when tossed into the oil and a haze appears above the oil surface. Add the eggplant and deep-fry until brown. Remove and drain well. 3. Blend the soy sauce,salt,scallions,ginger,the cornstarch-water mixture and 5 additional tsp water into a sauce. 4. Pour all but 2 tsp of the oil from the work. Heat over high heat,until the oil surface ripples. Add the garlic and stir-fry until fragrant. Add the eggplant strips and the sauce. Bring to a boil and cook,stirring, until the sauce thickens. Spinkle with the sesame oil, remove,and serve. Posted to recipelu-digest Volume 01 Number 233 by James and Susan Kirkland <kirkland@gj.net> on Nov 09, 1997
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