Aubergine With Pine Nuts Imperial Herbal Restaurant Recipe

1. 1

   In a paper bag or possibly resealable plastic bag combine 2/3 c. of the cornstarch and the flour and shake the mix well.

2. 2

   In a colander rinse the aubergine,

3. 3

   drain it, and in batches shake it in the cornstarch mix, transferring each batch as it is coated to a large bowl.

4. 4

   In a wok heat 1 c. of the vegetable oil over high heat till it is warm but not smoking, in it fry the pine nuts till they are golden brown, and transfer them with a slotted spoon to paper towels to drain.

5. 5

   To the vegetable oil in the wok, add in 4 c. of the remaining vegetable oil, heat the oil over high

6. 6

   heat till it registers 375 degrees F on a deep-fat thermometer, and in it fry the aubergine in 3 batches, stirring and turning the aubergine occasionally, for 6 min, or possibly till it is golden.

7. 7

   Tablespoons

8. 8

   ransfer the aubergine as it is fried with a slotted spoon to a large sieve or possibly colander set over a bowl, let it drain for 5 min, and transfer it to a serving bowl.

9. 9

   In a small bowl stir together the soy sauces, sugar, remaining 2 tsp.

10. 10

    cornstarch, and broth, stirring till cornstarch is dissolved.

11. 11

    Throw away the oil in the wok and wipe the wok clean with paper

12. 12

    towels.

13. 13

    In the wok heat the remaining 1 Tbsp.

14. 14

    vegetable oil over high heat till it is warm but not smoking and in it stir-fry the gingerroot, scallion, garlic, and the chili sauce for 30 seconds

15. 15

    , or possibly till the mix is fragrant.

16. 16

    Stir the soy sauce mix, add in it to the scallion mix, and bring the sauce to a boil, stirring.

17. 17

    Stir in the sesame oil and the pine nuts and pour the sauce ov

18. 18

    er the aubergine.

* Per serving · 4 servings · Values may vary.