Braised eggplant,beijing style
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9 | ounces | Eggplants |
| 9 | ounces | Vegetable oil for deep-frying |
| 1 | tablespoon | Soy sauce |
| ½ | teaspoon | Scallions; chopped |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Fresh ginger; chopped |
| 2 | tablespoons | Cornstarch (cornflour) dissolved in |
| 2 | tablespoons | Water |
| 2 | Cloves garlic; peeled and crushed | |
| 1 | teaspoon | Sesame oil |
Directions
1. Peel the eggplant and cut into slices about ½ inch thick. Score the slicess on one side about ⅛ inch () deep and cut into 1¼ 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@...> on Nov 09, 1997