| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains, Meats |
Vegetarian |
Vegetables, Vegetarian, Chinese |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Eggplant |
| 2 |
c |
Peanut oil; for deep-frying |
| 1/4 |
c |
All-purpose flour Water |
| 1/4 |
ts |
Salt |
| 1 |
tb |
Peanut oil |
| 3 |
tb |
Finely chopped scallions |
| 1 |
tb |
Finely chopped fresh ginger |
| 2 |
ts |
Chili bean sauce |
| 2/3 |
c |
Stock (chicken or vegetable) |
| 2 |
tb |
Rice wine or dry sherry |
| 1 |
tb |
Chinese black vinegar OR- cider vinegar |
| 3 |
tb |
Tomato paste |
| 2 |
ts |
Sugar |
| 2 |
tb |
Dark soy sauce |
| 1 |
ts |
Cornstarch; mixed with: Water |
INSTRUCTIONS
BATTER
SAUCE
Cut the eggplant into thin 1-1/2-inch by 3-inch slices. Do not peel them.
For the batter mix the flour, water, and salt together in a small bowl,
then strain through a fine sieve. Let rest for about 20 minutes.
For the sauce, heat a wok or large frying-pan until hot and add the 1
tablespoon of oil. Put in the scallions, ginger, and chili bean sauce and
stir-fry for 30 seconds. Then add the stock, rice wine, vinegar, tomato
paste, sugar, and soy sauce and continue to cook for 1 minute. Thicken the
sauce with the blended cornstarch and cook another minute. Set aside.
Heat the oil in a deep-fat fryer or large wok until quite hot. Dip the
slices of eggplant into the batter, let the excess batter drip off, then
deep-fry. You may have to do this in several batches. Remove from the oil
with a slotted spoon and drain well on paper towel.
Arrange the eggplant slices on a serving platter, pour the sauce over and
serve.
Source: Asian Vegetarian Feast - by Ken Hom William Morrow and Company,
Inc. - New York ISBN: 0-688-07753-6 Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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