Eggplant With Pine Nuts Imperial Herbal Restaurant
Serves: 6
Camila Dooley
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
54
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 cup
Pine Nut1 tsp
Light Soy Sauce1 tsp
Dark Soy Sauce4 tsps
Sugar2 cup
Chicken Broth2 tsps
Garlic (minced)Directions:
1
In a paper bag or resealable plastic bag combine 2/3 cup of the cornstarch and the flour and shake the mixture well
2
In a colander rinse the eggplant, drain it, and in batches shake it in the cornstarch mixture, transferring each batch as it is coated to a large bowl
3
In a wok heat 1 cup of the vegetable oil over high heat until it is hot but not smoking, in it fry the pine nuts until they are golden, and transfer them with a slotted spoon to paper towels to drain
4
To the vegetable oil in the wok, add 4 cups of the remaining vegetable oil, heat the oil over high heat until it registers 375 degrees F on a deep-fat thermometer, and in it fry the eggplant in 3 batches, stirring and turning the eggplant occasionally, for 6 minutes, or until it is golden brown
5
Transfer the eggplant as it is fried with a slotted spoon to a large sieve or colander set over a bowl, let it drain for 5 minutes, and transfer it to a serving bowl
6
In a small bowl stir together the soy sauces, sugar, remaining 2 teaspoons cornstarch, and broth, stirring until cornstarch is dissolved
7
Discard the oil in the wok and wipe the wok clean with paper towels
8
In the wok heat the remaining 1 tablespoon vegetable oil over high heat until it is hot but not smoking and in it stir-fry the gingerroot, scallion, garlic, and the chili sauce for 30 seconds, or until the mixture is fragrant
9
Stir the soy sauce mixture, add it to the scallion mixture, and bring the sauce to a boil, stirring
10
Stir in the sesame oil and the pine nuts and pour the sauce over the eggplant