Side Pannel
Sichuan Fried Eggplant
Sichuan Fried Eggplant
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chinese, Vegetarian, Vegetables
Ingredients List
- 1 lb Eggplant
- 2 c Peanut oil; for deep-frying
Directions
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.
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.
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