Sichuan fried eggplant
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Sichuan fried eggplant
  Vegetables    Fried    Eggplant    Vegetarian    Vegan  
Last updated 6/12/2012 1:02:28 AM. Recipe ID 26049. Report a problem with this recipe.
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      Title: Sichuan fried eggplant
 Categories: Vegetables, Vegetarian, Vegan
      Yield: 4 servings
      1 lb Eggplant
      2 c  Peanut oil; for deep-frying

    1/4 c  All-purpose flour
    2/3 c  -Water
    1/4 ts Salt

      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
  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
  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
  Arrange the eggplant slices on a serving platter, pour the sauce over
  and serve.

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Recipe ID 26049 (Apr 03, 2005)

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