INGREDIENTS

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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