Sichuan Fried Eggplant

Directions

1. 1
   Cut the eggplant into thin 1 1/2 inch by 3-inch slices.
2. 2
   Do not peel them.
3. 3
   For the batter mix the flour, water, and salt together in a small bowl, then strain through a fine sieve.
4. 4
   Let rest for about 20 minutes.
5. 5
   For the sauce, heat a wok or large frying-pan until hot and add the 1 tablespoon of oil.
6. 6
   Put in the scallions, ginger, and chili bean sauce and stir-fry for 30 seconds.
7. 7
   Then add the stock, rice wine, vinegar, tomato paste, sugar, and soy sauce and continue to cook for 1 minute.
8. 8
   Thicken the sauce with the blended cornstarch and cook another minute.
9. 9
   Set aside.
10. 10
    Heat the oil in a deep-fat fryer or large wok until quite hot.
11. 11
    Dip the slices of eggplant into the batter, let the excess batter drip off, then deep-fry.
12. 12
    You may have to do this in several batches.
13. 13
    Remove from the oil with a slotted spoon and drain well on paper towel.
14. 14
    Arrange the eggplant slices on a serving platter, pour the sauce over and serve.