1 lb eggplant
2 cup peanut oil, for deep-frying
BATTER
1/4 cup all-purpose flour 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 vin, egar
3 tbsp tomato paste
2 tsp sugar
2 tbsp dark soy sauce
1 tsp cornstarch, mixed with: water
A Recipe for
Sichuan Fried Eggplant
Food Tip |
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This Recipe for Sichuan Fried Eggplant is one of thousands in the Recipes-to-go Asian Cookbook.
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This is a recipe for Sichuan Fried Eggplant from the recipe cookbook of Recipes-to-go (Asian)
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Food Tip |
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
Serves: 4
Sichuan Fried Eggplant Recipe brought to you by Recipes To-Go