| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
French |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Eggplant |
| 3 |
|
Whole dried red chilies; soaked in water for 10 minutes, up to 4 |
|
|
Veg oil for deep frying |
| 1 |
|
Clove garlic; finely chopped |
| 1 |
ts |
Finely chopped fresh ginger |
| 1 |
ts |
Finely chopped scallions; white part only |
| 1 |
tb |
Light soy sauce |
| 1 |
ts |
Light brown sugar |
| 1 |
tb |
Hot bean sauce |
| 1 |
tb |
Chinese rice wine or dry sherry |
| 1 |
tb |
Rice vinegar |
| 2 |
ts |
Cornstarch paste |
| 1 |
ts |
Finely chopped scallions; green part only, for garnish |
|
|
Few drops sesame oil |
INSTRUCTIONS
Cut eggplant into short strips the size of french fries - the skin can
either be peeled or left on, whichever you prefer. Cut the soaked red
chilies into 2-3 small pieces and discard the seeds. In a wok, heat the oil
and deep fry the eggplant "fries" for about 3-4 minutes or until limp.
Remove and drain. Pour off excess oil, leaving about 1 tbsp in the wok. Add
the garlic, ginger, scallion whites, chilies, stir a few times. Add all
seasonings and bring to a boil. Add eggplant to the wok, blend well, and
braise for 30-40 seconds, then thicken until smooth. Garnish with the
scallion greens and sprinkle with the sesame oil.
Posted to EAT-L Digest by Victor Fiorillo <c62op27@IBX.COM> on Apr 3, 1998
A Message from our Provider:
“Sunsets – a gift from God”