| 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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