--------------------------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
