| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Grains | Asian | Import, New, Text | 1 | Servings |
INGREDIENTS
| 2/3 | c | Plus 2 teaspoons cornstarch |
| 1/4 | c | All-purpose flour |
| 1 | lb | Eggplant, peeled and cut |
| into 1-inch cubes | ||
| 5 | c | Plus 1 tablespoon vegetable |
| oil | ||
| 1/2 | c | Pine nuts |
| 1 | t | Light soy sauce |
| 1 | t | Dark soy sauce |
| 4 | t | Sugar |
| 1 1/2 | T | Minced peeled fresh ginger |
| root | ||
| 1 1/2 | T | Finely chopped scallion |
| 2 | t | Minced garlic |
| 1 | t | Asian chili sauce |
| 2 | t | Asian, toasted sesame oil |
INSTRUCTIONS
In a paper bag or resealable plastic bag combine 2/3 cup of the cornstarch and the flour and shake the mixture well. In a colander rinse the eggplant, drain it, and in batches shake it in the cornstarch mixture, transferring each batch as it is coated to a large bowl. In a wok heat 1 cup of the vegetable oil over high heat until it is hot but not smoking, in it fry the pine nuts until they are golden, and transfer them with a slotted spoon to paper towels to drain. To the vegetable oil in the wok, add 4 cups of the remaining vegetable oil, heat the oil over high heat until it registers 375 degrees F on a deep-fat thermometer, and in it fry the eggplant in 3 batches, stirring and turning the eggplant occasionally, for 6 minutes, or until it is golden brown. T ransfer the eggplant as it is fried with a slotted spoon to a large sieve or colander set over a bowl, let it drain for 5 minutes, and transfer it to a serving bowl. In a small bowl stir together the soy sauces, sugar, remaining 2 teaspoons cornstarch, and broth, stirring until cornstarch is dissolved. Discard the oil in the wok and wipe the wok clean with paper towels. In the wok heat the remaining 1 tablespoon vegetable oil over high heat until it is hot but not smoking and in it stir-fry the gingerroot, scallion, garlic, and the chili sauce for 30 seconds , or until the mixture is fragrant. Stir the soy sauce mixture, add it to the scallion mixture, and bring the sauce to a boil, stirring. Stir in the sesame oil and the pine nuts and pour the sauce ov er the eggplant. Yield: 4 serving Recipe By : COOKING LIVE SHOW # CL8752 Posted to MC-Recipe Digest V1 #279 Date: Tue, 5 Nov 1996 08:24:58 -0500 From: "Angele and Jon Freeman" <jfreeman@netusa1.net> NOTES : (Courtesy of Gourmet Magazine
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Nutrition (calculated from recipe ingredients)
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Calories: 10969
Calories From Fat: 10271
Total Fat: 1164.4g
Cholesterol: 0mg
Sodium: 200mg
Potassium: 1581.8mg
Carbohydrates: 159g
Fiber: 18.3g
Sugar: 35.8g
Protein: 18.1g