Eggplant in Oyster Sauce    Ingredients A     4   Japanese Eggplants 1 Cup Cooking Oil       Ingredients B   1 Tbs. Cooking Oil 2  Sprigs Green onion (cut into 1 inch length) 3-4    Shitake Mushroom (sliced, about ¼ cup full) 2 Pieces Deep Fried Tofu (cut in triangles about 1 inch in size) 2   Carrots (sliced) 3 Tbs. Oyster sauce 2 Tbs. Sugar ½ Cup Chicken Broth 1-2 tsp Soy Sauce (as desired saltiness)   Dash Salt, pepper   Dash Crushed Red Pepper (more for spicy)       Ingredients C   2  tsp.   Corn Starch 2 tsp.       Water     Cut Eggplants into 2 inch segments, and cut each segments in halves or thirds. Heat oil in deep fryer or heat 1 Cup of oil in a wok. Deep fry eggplants in high heat. Remove from fryer when eggplants are lightly browned. Allow fried eggplants to rest on paper towels to drain off excess oil. Pour 1 Tbs. of remaining oil from frying eggplants in the wok to cook the dish. Stir fry green onion, mushroom, carrots, and tofu first for about 2 minutes then add in the remaining Ingredients B. When boil, poured in fried eggplants. Cook eggplants in sauce for about 3-5 minutes, gently stir every minute or so. If the sauce appears to be dried up, add in 1 Tbs. of chicken broth at a time as needed. Mix Ingredients C in a separate bowl. Pour mixture in to the wok from the side, and gently stir to thicken the sauce. Remove from heat, and pour in a serving dish.   If you wish to this dish with meat or additional vegetable, add them during the time you cook mushroom. Serve this dish over rice.

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