Yield: 4 servings
|Peanut oil; for deep-frying
|All-purpose flour Water
|Finely chopped scallions
|Finely chopped fresh ginger
|Chili bean sauce
|Stock (chicken or vegetable)
|Rice wine or dry sherry
|Chinese black vinegar OR- cider vinegar
|Dark soy sauce
|Cornstarch; mixed with: Water
Cut the eggplant into thin 1-½-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