April, you'll have to kick this up a notch by adding some chopped chilis to the sauce. It has all the flavor of Sichuan, but not much heat, cuz Friend Wife can't take hot stuff. But even toned down it's delicious:
Sichuan Fried Eggplant
1# eggplant
Batter:
1/2 cup fllour
1/4 tsp salt
2/3 cup water
Sauce:
1 tbls peanut oil
3 tbls scallions, finely chopped
1 tbls fresh ginger, finely chopped
2 tsp chili bean sauce
2/3 cup stock
2 tbls Sherry
1 tbls cider vinegar
3 tbls tomato paste
2 tsp sugar
2 tbls soy sauce
1 tsp cornstarch mixed with 1 tsp water
Cut eggplant into thin 1 1/2 inch by 3 inch slices. Do not peel*
For batter, mix flour, salt & water in small bowl. Let sit 20 minutes.
For sauce, heat pan until hot and add 1 tbls oil. Put in scallions, ginger, and chili sauce. Stir fry 30 seconds. Add stock, sherry, vinegar, tomato paste, sugar & soy sauce. Cook for 1 minutes. Thicken sauce with blended cornstarch. Cook another minute. Set aside.
Heat oil until hot. Dip eggplant slices into batter, letting excess drip off. Deep fry. When done remove from oil and drain well.
Arrange slices on a platter. Pour sauce over them and serve.
*I usually just cut the eggplant crosswise into rounds. Either way works great.  |