---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetables, Vegetarian, Chinese
       Yield: 4 servings
       1 lb Eggplant
       2 c  Peanut oil; for deep-frying
     1/4 c  All-purpose flour
     2/3 c  -Water
     1/4 ts Salt
       1 tb Peanut oil
       3 tb Finely chopped scallions
       1 tb Finely chopped fresh ginger
       2 ts Chili bean sauce
     2/3 c  Stock (chicken or vegetable)
       2 tb Rice wine or dry sherry
       1 tb Chinese black vinegar
            -OR- cider vinegar
       3 tb Tomato paste
       2 ts Sugar
       2 tb Dark soy sauce
       1 ts Cornstarch; mixed with:
       1 ts -Water
   Cut the eggplant into thin 1-1/2-inch by 3-inch
   slices.  Do not peel them.
   For the batter mix the flour, water, and salt together
   in a small bowl, then strain through a fine sieve.
   Let rest for about 20 minutes.
   For the sauce, heat a wok or large frying-pan until
   hot and add the 1 tablespoon of oil.  Put in the
   scallions, ginger, and chili bean sauce and stir-fry
   for 30 seconds.  Then add the stock, rice wine,
   vinegar, tomato paste, sugar, and soy sauce and
   continue to cook for 1 minute.  Thicken the sauce with
   the blended cornstarch and cook another minute.  Set
   Heat the oil in a deep-fat fryer or large wok until
   quite hot.  Dip the slices of eggplant into the
   batter, let the excess batter drip off, then deep-fry.
   You may have to do this in several batches.  Remove
   from the oil with a slotted spoon and drain well on
   paper towel.
   Arrange the eggplant slices on a serving platter, pour
   the sauce over and serve.
   Source: Asian Vegetarian Feast - by Ken Hom William
   Morrow and Company, Inc. - New York ISBN:
   0-688-07753-6 Typed for you by Karen Mintzias