Eggplant with Garlic Sauce

Name: Eggplant with Garlic Sauce (Yue Hung Keh Tzi)
Cuisine: China
Ingredients: 2 teaspoons minced garlic; 1 teaspoon white vinegar; ½ teaspoon cornstarch mixed with 2 teaspoons chicken broth; ½ teaspoon Shao-Hsing wine or sherry; 1 tablespoon dark soy sauce; ½ teaspoon Hunan pepper; 2 teaspoons sugar; 1 pound eggplant: peel, slice lengthwise into ½-inch strips; 3 cups peanut oil; 2 teaspoons oyster sauce; ¼ teaspoon salt

Yue Hung Keh Tzi

Preparation info

Difficulty
Easy

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

Ingredients

3 cups peanut oil
1 pound eggplant: peel, slice lengthwise into ½-inch strips
2

Asia
China
Side dish
Hunan

Method

Heat a wok over high heat for 45 seconds. Add peanut oil. Heat until a wisp of white smoke appears. Place eggplant strips in a strainer and lower into oil. Cook for 1 minute, or until eggplant softens. Remove, drain, reserve.
Empty oil from wok. Return 1½ tablespoons