9 oz Eggplants
9 oz Vegetable oil for deep-frying
1 tbsp Soy sauce
1/2 tsp Scallions, chopped
1/2 tsp Salt
1/2 tsp Fresh ginger, chopped
2 tbsp Cornstarch (cornflour) dissolved in
2 tbsp Water
2 Cloves garlic, peeled and crushed
1 tsp Sesame oil
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1. Peel the eggplant and cut into slices about 1/2 inch thick. Score the slicess on one side about 1/8 inch () deep and cut into 1 1/4 inch strips.
2. Heat the oil in a wok to 400 or until a piece of scallion green or ginger moves quickly when tossed into the oil and a haze appears above the oil surface. Add the eggplant and deep-fry until brown. Remove and drain well.
3. Blend the soy sauce,salt,scallions,ginger,the cornstarch-water mixture and 5 additional tsp water into a sauce.
4. Pour all but 2 tsp of the oil from the work. Heat over high heat,until the oil surface ripples. Add the garlic and stir-fry until fragrant. Add the eggplant strips and the sauce. Bring to a boil and cook,stirring, until the sauce thickens. Spinkle with the sesame oil, remove,and serve. Posted to recipelu-digest Volume 01 Number 233 by James and Susan Kirkland <kirkland@gj.net> on Nov 09, 1997
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