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.