Also called “fish flavored eggplant”because the seasonings are similar to those for a Chinese fish dish. The recipe itself is slightly modified from Florence Lin’s Chinese Regional Cookbook.
Ingredients:
- 1 clove garlic,thinly sliced
- 1 tablespoon minced ginger root
- 1-1/2 pounds fresh eggplant (firm,shiny,and light)
- 1 cup peanut or corn oil
- 2 teaspoons distilled white vinegar
- 1 teaspoon sesame oil
Sauce:
- 2 teaspoons sugar
- 1 tablespoon hot brown bean sauce (do4 ban4)
- 1 tablespoon soy sauce
- 1/4 cup chicken broth
Preparation:
Combine the sauce ingredients in a small bowl and mix well. Set the sliced garlic and minced ginger on a small plate. Wash the eggplant and remove the stem but do not peel. Cut the eggplant into 2 × 1/2 × 1/2-inch fingerlike strips to make about 8 cups.
Cooking:
Heat a wok over high heat until very hot. Add the peanut oil and heat again. Add the cut-up eggplant,stir,and turn the pieces for about 5 minutes (depending upon the tenderness of the eggplant). The eggplant will soak up most of the oil in the beginning. When the pieces start to wilt and soften,some oil will come out again. Pour the contents of the wok into a strainer over a pot and drain,reserving the oil for later use. Heat the same wok with 1 tablespoon of the drained oil. Add the garlic and ginger and stir for 1 minute. Stir the sauce ingredients,mixing well,and add to the wok. Add the cooked eggplant and mix well with the sauce. Cook over high heat for about 2 minutes or until the sauce coats the eggplant. Add the vinegar and sesame oil. Stir a few more times.
Serve hot or cold.
Yield:4 servings or up to 8 when served with other dishes;10 servings as an appetizer,spread on toasted thin bread or crackers.