1 pound eggplant, peeled, cut into 1 inch dice
1 teaspoon garlic
1 tablespoon cornstarch mixed with 2 tablespoons water to make a paste
oil for deep frying
Spicy Sauce:
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon white vinegar
1 tablespoon sugar
1 teaspoon chili paste, sambal oleck preferred
1/2 teaspoon ground bean sauce, koon chun preferred
1/2 teaspoon sesame oil
Combine all Spicy Sauce ingredients and mix well. In a wok, deep fry eggplant at 350F for 1 minute. Remove eggplant and drain on paper towels. Meanwhile remove all but 1/2 teaspoon of oil from wok. On high heat, stir fry garlic for 5 seconds then add Spicy Sauce. Reduce heat and let sauce simmer 20 seconds. Add eggplant and simmer for another 10 seconds. Stir in cornstarch paste a little at a time till desired consistency. Serve immediately.
Eggplant Index | Veggie Sides Index | Recipe Index | Home