Braised Eggplant,beijing Style
- 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
well.
3. Blend the soy sauce,salt,scallions,ginger,the cornstarch-water mixture
and 5 additional tsp water into a sauce.
4. Pour all but 2 tsp of the oil from the work. 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. Spinkle with the sesame oil, remove,and serve.
Posted to recipelu-digest Volume 01 Number 233 by James and Susan Kirkland
on Nov 09, 1997
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
well.
3. Blend the soy sauce,salt,scallions,ginger,the cornstarch-water mixture
and 5 additional tsp water into a sauce.
4. Pour all but 2 tsp of the oil from the work. 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. Spinkle with the sesame oil, remove,and serve.
Posted to recipelu-digest Volume 01 Number 233 by James and Susan Kirkland
