1 lb Eggplant 2 c Peanut oil; for deep-frying -----------------------------------BATTER----------------------------------- 1/4 c All-purpose flour 2/3 c -Water 1/4 ts Salt -----------------------------------SAUCE----------------------------------- 1 tb Peanut oil 3 tb Finely chopped scallions 1 tb Finely chopped fresh ginger 2 ts Chili bean sauce 2/3 c Stock (chicken or vegetable) 2 tb Rice wine or dry sherry 1 tb Chinese black vinegar -OR- cider vinegar 3 tb Tomato paste 2 ts Sugar 2 tb Dark soy sauce 1 ts Cornstarch; mixed with: 1 ts -Water 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
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