|
|
|
| RECIPE FOR SICHUAN FRIED EGGPLANT |
Title: Sichuan Fried Eggplant
Category: Vegetarian
Serves: 4
Ingredients:
| 1.00 | lb | Eggplant | | 2.00 | c | Peanut oil; for deep-frying | | --------- | BATTER --------- | | 0.25 | c | All-purpose flour | | 0.67 | c | -Water | | 0.25 | ts | Salt | | --------- | SAUCE --------- | | 1.00 | tb | Peanut oil | | 3.00 | tb | Finely chopped scallions | | 1.00 | tb | Finely chopped fresh ginger | | 2.00 | ts | Chili bean sauce | | 0.67 | c | Stock (chicken or vegetable) | | 2.00 | tb | Rice wine or dry sherry | | 1.00 | tb | Chinese black vinegar | | | -OR- cider vinegar | | 3.00 | tb | Tomato paste | | 2.00 | ts | Sugar | | 2.00 | tb | Dark soy sauce | | 1.00 | ts | Cornstarch; mixed with: | | 1.00 | ts | -Water | | --------- | BATTER --------- | | --------- | SAUCE --------- |
Instructions:
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.
Related Sites:
|
|
 |
|
| RECIPE SEARCH ENGINE |
|
|
|
|
| COCKTAILS |
|
Why not wash down your meal with a fruity summers cocktail?
Whether it's a Bahama Mama, Bloody Maria or even a Kamikaze Slammer, you're bound to find something here!
 Cocktail List
|
|
| RECENT SEARCHES |
Most recent searches:
rosalynn carter, salmon, bread, caviar, chocolate, wine, cheese, custard tarts, amaranth, fig marmalade, seafood gumbo, bars, corn bread stuffing, tagliatelle , garlic cream sauce, fruit torte, indian food, marrow, frappe, persimmon, chili, aglia olio, tomatoes , salmon, wild mushrooms, potato soup, potato croquettes, pork kabobs, pepper, olio, indonesian, rhubarb mousse, filets, soup, candy, scalloped potatoes, cream cheese brownie, spinach soup, japan, fried eggplant,
|
|
|
|