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Ingredients
- 9 ounce Eggplants
- 9 ounce Vegetable oil for deep-frying
- 1 Tbsp. Soy sauce
- 1/2 tsp Scallions, minced
- 1/2 tsp Salt
- 1/2 tsp Fresh ginger, minced
- 2 Tbsp. Cornstarch (cornflour) dissolved in
- 2 Tbsp. Water
- 2 x Cloves garlic, peeled and crushed
- 1 tsp Sesame oil
Directions
- 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 possibly till a piece of scallion green or possibly ginger moves quickly when tossed into the oil and a haze appears above the oil surface. Add in the eggplant and deep-fry till brown. Remove and drain well.
- 3. Blend the soy sauce,salt,scallions,ginger,the cornstarch-water mix and 5 additional tsp water into a sauce.
- 4. Pour all but 2 tsp of the oil from the work. Heat over high heat,till the oil surface ripples. Add in the garlic and stir-fry till fragrant. Add in the eggplant strips and the sauce. Bring to a boil and cook,stirring, till the sauce thickens. Spinkle with the sesame oil, remove,and serve.
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