This eggplant dish, which is equally at home in Beijing and in western China, is complemented by steamed or fried bread.
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 eggplant to drain over a bowl.
Pour off all but
Turn off the heat, transfer to a heated dish and serve with the breads.
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