Recipe - Sichuan Fried Eggplant

1 pound Eggplant
2 cup Peanut oil; for deepfrying

BATTER
One fourth cup Allpurpose flour
2/3 cup Water
One fourth teaspoon Salt

SAUCE
1 tablespoon Peanut oil
3 tablespoon Finely chopped scallions
1 tablespoon Finely chopped fresh ginger
2 teaspoon Chili bean sauce
2/3 cup Stock (chicken or vegetable)
2 tablespoon Rice wine or dry sherry
1 tablespoon Chinese black vinegar
OR cider vinegar
3 tablespoon Tomato paste
2 teaspoon Sugar
2 tablespoon Dark soy sauce
1 teaspoon Cornstarch; mixed with:
1 teaspoon Water

Cut the eggplant into thin 11/2inch by 3inch 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 fryingpan until hot and add the 1
tablespoon of oil. Put in the scallions, ginger, and chili bean sauce and
stirfry 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 deepfat fryer or large wok until quite hot. Dip the
slices of eggplant into the batter, let the excess batter drip off, then
deepfry. 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: 0688077536 Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini