Title: Sichuan Fried Eggplant
Categories: Vegetable Vegetarian Chinese
Yield: 4 Servings

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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