Eggplant with Garlic Sauce

Name: Eggplant with Garlic Sauce ( )
Yield: Makes 4 Servings
Cuisine: China
Ingredients: 1 pound eggplants, peeled and sliced lengthwise into ½-inch-wide strips; 4 cups peanut oil; Fried Breads; 2 teaspoons minced garlic; 1 teaspoon white rice vinegar; ½ teaspoon Shaoxing wine; ½ teaspoon pepper flakes from Hot Pepper Oil; ½ teaspoon pepper flakes from Hot Pepper Oil; 2 teaspoons sugar; ½ teaspoon cornstarch mixed with 2 teaspoons Chicken Stock; ½ teaspoon cornstarch mixed with 2 teaspoons Chicken Stock; ¼ teaspoon salt; 1 tablespoon double dark soy sauce; 2 teaspoons oyster sauce

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Mastering the Art of Chinese Cooking

By Eileen Yin-Fei Lo

Published 2009

About

This eggplant dish, which is equally at home in Beijing and in western China, is complemented by steamed or fried bread.

Ingredients

Sauce

1 tablespoon double dark soy sauce
2 teaspoons oyster sauce

Asia
China
Side dish

Method

To make the sauce: In a small bowl, mix together all of the ingredients and reserve.

Heat a wok over high heat for 45 seconds. Add the peanut oil and heat to 350°F on a deep-frying thermometer. Place the eggplant strips in a Chinese strainer and lower them into the oil. Cook the strips for 2 to 3 minutes, or until they soften. Using the strainer, lift out the strips and allow the eggpla