Japanese Eggplant Fans With Black Bean Sauce

• 2 tablespoons oil
• 1 tablespoon fermented black beans, rinsed
• 12 teaspoon chopped garlic
• 2 teaspoons julienne fresh ginger
• 2 tablespoons dry sherry
• 14 cup chopped clams with juice
• 1 12 cups chicken stock
• 2 tablespoons oyster sauce
• 14 teaspoon salt
• 18 teaspoon white pepper
• caramel coloring
• cornstarch roux
• 1 teaspoon sesame oil
• 4 Japanese eggplants
• 4 eggs, beaten
• 2 cups flour
• 2 cups panko breadcrumbs
• oil
• shredded green onion, strips
• tomatoes, cubes

1. Heat oil in wok.
2. Toast black beans, crushing into oil, until aromatic.
3. (Do not burn.)
4. Add garlic and ginger and stir-fry 15 seconds.
5. Deglaze with sherry.
6. Add clams, stock, oyster sauce, salt and pepper.
7. Add just enough caramel coloring to achieve a rich brown color.
8. Bring to a boil, thicken with cornstarch.
9. Add sesame oil, and adjust seasoning.
10. With a shape knife cut down the length of the eggplant to form a fan.
11. Flat out eggplant into a fan and dip into the egg, flour, egg and Panko.
12. Place onto a tray until needed.
13. Deep fry in 375 degree to a golden brown.
14. Place onto paper towel.
15. Plate the eggplant fans and serve with the black bean sauce top with Shredded green onion strips and tomatoes.

oil, black beans, garlic, julienne fresh ginger, sherry, with juice, chicken stock, oyster sauce, salt, white pepper, caramel coloring, cornstarch roux, sesame oil, eggplants, eggs, flour, breadcrumbs, oil, green onion, tomatoes

Taken from www.food.com/recipe/japanese-eggplant-fans-with-black-bean-sauce-491308 (may not work)