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Ingredientes
- 2/3 c. Plus 2 tsp. cornstarch
- 1/4 c. All-purpose flour
- 1 lb Aubergine, peeled and cut into 1-inch cubes
- 5 c. Plus 1 Tbsp. vegetable oil
- 1/2 c. Pine nuts
- 1 tsp Light soy sauce
- 1 tsp Dark soy sauce
- 4 tsp Sugar
- 1 1/2 Tbsp. Chopped peeled fresh ginger root
- 1 1/2 Tbsp. Finely minced scallion
- 2 tsp Chopped garlic
- 1 tsp Asian chili sauce
- 2 tsp Asian (toasted) sesame oil
Direcciones
- In a paper bag or possibly resealable plastic bag combine 2/3 c. of the cornstarch and the flour and shake the mix well. In a colander rinse the aubergine,
- drain it, and in batches shake it in the cornstarch mix, transferring each batch as it is coated to a large bowl.
- In a wok heat 1 c. of the vegetable oil over high heat till it is warm but not smoking, in it fry the pine nuts till they are golden brown, and transfer them with a slotted spoon to paper towels to drain. To the vegetable oil in the wok, add in 4 c. of the remaining vegetable oil, heat the oil over high
- heat till it registers 375 degrees F on a deep-fat thermometer, and in it fry the aubergine in 3 batches, stirring and turning the aubergine occasionally, for 6 min, or possibly till it is golden. Tablespoons
- ransfer the aubergine as it is fried with a slotted spoon to a large sieve or possibly colander set over a bowl, let it drain for 5 min, and transfer it to a serving bowl.
- In a small bowl stir together the soy sauces, sugar, remaining 2 tsp. cornstarch, and broth, stirring till cornstarch is dissolved. Throw away the oil in the wok and wipe the wok clean with paper
- towels. In the wok heat the remaining 1 Tbsp. vegetable oil over high heat till it is warm but not smoking and in it stir-fry the gingerroot, scallion, garlic, and the chili sauce for 30 seconds
- , or possibly till the mix is fragrant. Stir the soy sauce mix, add in it to the scallion mix, and bring the sauce to a boil, stirring. Stir in the sesame oil and the pine nuts and pour the sauce ov
- er the aubergine.
- Yield: 4 serving
