Braised eggplant,beijing style

1 Servings

Ingredients

Quantity Ingredient
9 ounces Eggplants
9 ounces Vegetable oil for deep-frying
1 tablespoon Soy sauce
½ teaspoon Scallions; chopped
½ teaspoon Salt
½ teaspoon Fresh ginger; chopped
2 tablespoons Cornstarch (cornflour) dissolved in
2 tablespoons Water
2 Cloves garlic; peeled and crushed
1 teaspoon Sesame oil

Directions

1. Peel the eggplant and cut into slices about ½ inch thick. Score the slicess on one side about ⅛ inch () deep and cut into 1¼ 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 deep-fry until brown. Remove and drain well.

3. Blend the soy sauce,salt,scallions,ginger,the cornstarch-water 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 stir-fry 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 recipelu-digest Volume 01 Number 233 by James and Susan Kirkland <kirkland@...> on Nov 09, 1997

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