Printable Version of Recipe

      Yield: 4 servings
 
      1 lb Eggplant
      2 c  Peanut oil; for deep-frying

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

---------------------------SAUCE---------------------------
      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 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.