Recipe - Braised Eggplant Beijing Style

9 ounce Eggplants
9 ounce Vegetable oil for
deepfrying
1 tablespoon Soy sauce
One half teaspoon Scallions; chopped
One half teaspoon Salt
One half teaspoon Fresh ginger; chopped
2 tablespoon Cornstarch (cornflour)
dissolved in
2 tablespoon Water
2 Cloves garlic; peeled and
crushed
1 teaspoon Sesame oil

1. Peel the eggplant and cut into slices about One half inch thick. Score the
slicess on one side about 1/8 inch () deep and cut into 1 One fourth 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 deepfry until brown. Remove and drain
well.

3. Blend the soy sauce,salt,scallions,ginger,the cornstarchwater 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 stirfry 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 recipeludigest Volume 01 Number 233 by James and Susan Kirkland
kirkland@gj.net on Nov 09, 1997