Sichuan Fried Eggplant

• 1 pound eggplant
• 2 cups peanut oil for deep-frying
• 1/4 cup flour, all-purpose
• 23 cup water
• 1/4 teaspoon salt
• 1 tablespoon peanut oil
• 3 tablespoons scallions, spring or green onions finely chopped
• 1 tablespoon ginger fresh, chopped
• 2 teaspoons chili bean sauce
• 23 cup stock chicken or vegetable
• 2 tablespoons rice wine or sherry, dry
• 1 tablespoon chinese black vinegar or cider vinegar
• 3 tablespoons tomato paste
• 2 teaspoons sugar
• 2 tablespoons soy sauce, dark
• 1 teaspoon cornstarch mixed with:
• 1 teaspoon water

1. Cut the eggplant into thin 1 1/2 inch by 3-inch slices.
2. Do not peel them.
3. For the batter mix the flour, water, and salt together in a small bowl, then strain through a fine sieve.
4. Let rest for about 20 minutes.
5. For the sauce, heat a wok or large frying-pan until hot and add the 1 tablespoon of oil.
6. Put in the scallions, ginger, and chili bean sauce and stir-fry for 30 seconds.
7. Then add the stock, rice wine, vinegar, tomato paste, sugar, and soy sauce and continue to cook for 1 minute.
8. Thicken the sauce with the blended cornstarch and cook another minute.
9. Set aside.
10. Heat the oil in a deep-fat fryer or large wok until quite hot.
11. Dip the slices of eggplant into the batter, let the excess batter drip off, then deep-fry.
12. You may have to do this in several batches.
13. Remove from the oil with a slotted spoon and drain well on paper towel.
14. Arrange the eggplant slices on a serving platter, pour the sauce over and serve.

eggplant, peanut oil, flour, water, salt, peanut oil, scallions, ginger fresh, chili bean sauce, chicken, rice wine, chinese black vinegar, tomato paste, sugar, soy sauce, cornstarch, water

Taken from recipeland.com/recipe/v/sichuan-fried-eggplant-32579 (may not work)