Sichuan Fried Eggplant
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
eggplant
|
|
| 2 | cups |
peanut oil
for deep-frying |
|
| Batter | |||
| ¼ | cup |
all-purpose flour
|
|
| ⅔ | cup |
water
|
|
| ¼ | teaspoon |
salt
|
|
| Sauce | |||
| 1 | tablespoon |
peanut oil
|
|
| 3 | tablespoons |
scallions, spring or green onions
finely chopped |
|
| 1 | tablespoon |
ginger
fresh, chopped |
|
| 2 | teaspoons |
chili bean sauce
|
* |
| ⅔ | cup |
stock
chicken or vegetable |
|
| 2 | tablespoons |
rice wine
or sherry, dry |
|
| 1 | tablespoon |
chinese black vinegar
or cider vinegar |
* |
| 3 | tablespoons |
tomato paste
|
|
| 2 | teaspoons |
sugar
|
|
| 2 | tablespoons |
soy sauce, dark
|
|
| 1 | teaspoon |
cornstarch
mixed with: |
|
| 1 | teaspoon |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
eggplant
|
|
| 473 | ml |
peanut oil
for deep-frying |
|
| Batter | |||
| 59 | ml |
all-purpose flour
|
|
| 158 | ml |
water
|
|
| 1.3 | ml |
salt
|
|
| Sauce | |||
| 15 | ml |
peanut oil
|
|
| 45 | ml |
scallions, spring or green onions
finely chopped |
|
| 15 | ml |
ginger
fresh, chopped |
|
| 1E+1 | ml |
chili bean sauce
|
* |
| 158 | ml |
stock
chicken or vegetable |
|
| 3E+1 | ml |
rice wine
or sherry, dry |
|
| 15 | ml |
chinese black vinegar
or cider vinegar |
* |
| 45 | ml |
tomato paste
|
|
| 1E+1 | ml |
sugar
|
|
| 3E+1 | ml |
soy sauce, dark
|
|
| 5 | ml |
cornstarch
mixed with: |
|
| 5 | ml |
water
|
|
Directions
Cut the eggplant into thin 1½ 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.
