Sichuan Fried Eggplant
| Yield: | 4 Servings |
| Categories: | Chinese, Vegetarian, Vegetables |
| 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 |
| Cornstarch; mixed with: | ||
| 1 | ts | -Water |
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