Spicy Eggplant (version II)
1 pound eggplant
Peel eggplant and cut into 3/4 by 3/4 by 4-inch strips.
2 cups oil
1/2 tablespoon minced garlic
1 tablespoon minced ginger
1/2 tablespoon shao-sing wine, dry sherry, or sake
1 tablespoon hot bean paste
1/2 tablespoon chili pepper paste
1 tablespoon soy sauce
1/2 teaspoon sugar
1 tablespoon vinegar
2 tablespoons chopped scallion
1/2 cup stock
1 teaspoon cornstarch dissolved in 1 tablespoon water
1 teaspoon sesame oil
Heat oil in a wok until very hot. Deep-fry eggplant strips in hot oil for about 1 minute or until the strips become soft. Remove eggplant from oil and drain in strainer.
Set wok over a high flame. Pour in 2 tablespoons oil; when oil is hot, add garlic and ginger and stir-fry for one minute. Add eggplant, wine, hot bean paste, chili pepper paste, soy sauce, sugar, vinegar, chopped scallion, and stock. Blend everything thoroughly and cook for 2 minutes. Add dissolved cornstarch and cook until sauce becomes thick. Add sesame oil; transfer to plate and serve.
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