Yield: 2 Servings
|7 ounces||Long eggplant; approximate|
|4 ounces||Ground pork; optional|
|1 tablespoon||Soy sauce|
|1 tablespoon||Cold water|
|1 teaspoon||Sugar; or less|
|½ teaspoon||Sesame oil; or to taste|
|Pepper; freshly ground|
|1 teaspoon||Cornstarch; (1 to 1-1/2)|
|½ cup||Cold water|
|1||Egg; or equivalent|
|¾ can||Flour; sifted|
|Oil; for frying|
|4 tablespoons||Spicy Hunan sauce; or|
|Spicy ketchup; see recipe|
[INTRO -- Ground beef, chicken, or pork may be used in this recipe. We like to use assorted mushrooms, minced with a little cilantro.] 1. Make diagonal cut on eggplant; do not cut through. Make a second diagonal cut through eggplant to make a pocket. Make 16 pocketed pieces.
See TIP 2. Mix the meat with the stuffing ingredients (soy thru cornstarch). Divide this into 16 portions. 3. Open and fill each eggplant pocket. 4. Mix ½ cup of cold water with the egg (or egg substitute). Add ¾ cup sifted flour (more or less) to make a batter. 5. Heat oil for deep frying. Coat the eggplant pieces with batter; fry over medium heat until golden brown and meat is cooked (about 4 minutes.) 6. Remove to drain on toweling. Serve with sauce as appetizer or side dish.
Wei-Chuan's Cooking School Cookbook: ISBN 0941676269 (1994 Taiwan).
McRecipe on 9/22/97; taste-tested by patH (phannema@...) Cook's TIP: Cut the long eggplant on the bias into 16 even pieces. Then cut each piece so that there is a slit; when pinched can be opened into a pocket. That's where you place stuffing.
Recipe by: Chinese Cooking Made Easy by Wei-Chuan (1994) Posted to MC-Recipe Digest V1 #798 by KitPATh <phannema@...> on Sep 22, 1997