9 ounces eggplants
Peel the eggplant and cut into slices about 1/2 inch thick. Score the slices on one side about 1/8 inch deep and cut into 1 1/4 inch strips.
1 cup vegetable oil for deep-frying; uses about 1 tablespoon
1 tablespoon soy sauce
1/2 teaspoon scallions, chopped
1/2 teaspoon salt
1/2 teaspoon fresh ginger, chopped
2 tablespoons cornstarch dissolved in 2 tablespoons water
2 cloves garlic, peeled and crushed
1 teaspoon sesame oil
Heat the oil in 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.
Blend the soy sauce, salt, scallions, ginger, the cornstarch-water mixture and 5 additional teaspoon water into a sauce.
Pour all but 2 teaspoons of the oil from the wok. 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. Sprinkle with the sesame oil, remove, and serve.
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