Sichuan Fried Eggplant

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.