What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 5260783 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2022)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Eggplant in Hot and Sour Sauce

Vegetables, also Vegetarian Foods

Eggplant in Hot and Sour Sauce
2 Tablespoons all-purpose flour
1 Tablespoon cornstarch
½ teaspoon baking soda
dash coarse salt
½ teaspoon sesame oil
3 thin Asian eggplants, roll cut into half-inch pieces
1 cup vegetable oil
1 Tablespoon brown sugar
1 Tablespoon Chinese black vinegar

1. Make batter of flour, cornstarch, baking soda, salt, and sesame oil, stir well, and set this aside.
2. Heat wok or fry-pan, add vegetable oil, then the roll-cut eggplant pieces dipped in the batter and drained of any excess, and fry them for two minutes, then drain on paper towels, and put them in a preheated serving bowl.
3. Heat brown sugar and Chinese black vinegar in a small pot until sugar is completely dissolved, and then pour this over the deep-fried-battered eggplant pieces, and serve.

Flavor and Fortune is a magazine of:

Copyright © 1994-2022 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720