• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Braised Eggplant,beijing Style

  • Recipe Submitted by on

Category: Chinese, Vegetables

 Ingredients List

  • 9 oz Eggplants
  • 9 oz Vegetable oil for
  • -deep-frying
  • 1 tb Soy sauce
  • 1/2 ts Scallions; chopped
  • 1/2 ts Salt
  • 1/2 ts Fresh ginger; chopped
  • 2 tb Cornstarch (cornflour)
  • -dissolved in
  • 2 tb Water
  • 2 Cloves garlic; peeled and
  • -crushed
  • 1 ts Sesame oil


1. Peel the eggplant and cut into slices about 1/2 inch thick. Score the
slicess on one side about 1/8 inch () deep and cut into 1 1/4 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

3. Blend the soy sauce,salt,scallions,ginger,the cornstarch-water mixture
and 5 additional tsp water into a sauce.

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