Sichuan Fried Eggplant Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Eggplant,
2 cup: Peanut oil, for deep-frying
BATTER
1/4 cup: All-purpose flour,
2/3 cup: -Water,
1/4 tsp: Salt,
SAUCE
1 tbsp: Peanut oil,
3 tbsp: Finely chopped scallions,
1 tbsp: Finely chopped fresh ginger,
2 tsp: Chili bean sauce,
2/3 cup: Stock, chicken or vegetable
2 tbsp: Rice wine or dry sherry,
1 tbsp: Chinese black vinegar OR- cider vinegar,
3 tbsp: Tomato paste,
2 tsp: Sugar,
2 tbsp: Dark soy sauce,
1 tsp: Cornstarch, mixed with:
1 tsp: -Water,
Directions:
Cut the eggplant into thin 1-1/2-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
Source from luhu.jp
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
Source from luhu.jp