Yield: 4 servings
|2 cups||Peanut oil; for deep-frying|
|¼ cup||All-purpose flour Water|
|1 tablespoon||Peanut oil|
|3 tablespoons||Finely chopped scallions|
|1 tablespoon||Finely chopped fresh ginger|
|2 teaspoons||Chili bean sauce|
|⅔ cup||Stock (chicken or vegetable)|
|2 tablespoons||Rice wine or dry sherry|
|1 tablespoon||Chinese black vinegar OR- cider vinegar|
|3 tablespoons||Tomato paste|
|2 tablespoons||Dark soy sauce|
|1 teaspoon||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