Braised Eggplant,beijing Style
| Yield: | 1 Servings |
| Categories: | Chinese, Vegetables |
| 9 | oz | Eggplants |
| 9 | oz | Vegetable oil for deep-frying |
| 1 | tb | Soy sauce |
| 1/2 | ts | Scallions; chopped |
| 1/2 | ts | Salt |
| 1/2 | ts | Fresh ginger; chopped |
| 2 | tb | Cornstarch (cornflour) dissolved in |
| 2 | tb | Water |
| 2 | Cloves garlic; peeled and crushed | |
| 1 | ts | Sesame oil |
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