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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.
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2
In a colander rinse the aubergine,
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3
drain it, and in batches shake it in the cornstarch mix, transferring each batch as it is coated to a large bowl.
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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.
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5
To the vegetable oil in the wok, add in 4 c. of the remaining vegetable oil, heat the oil over high
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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.
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7
Tablespoons
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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.
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9
In a small bowl stir together the soy sauces, sugar, remaining 2 tsp.
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10
cornstarch, and broth, stirring till cornstarch is dissolved.
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11
Throw away the oil in the wok and wipe the wok clean with paper
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12
towels.
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13
In the wok heat the remaining 1 Tbsp.
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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
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15
, or possibly till the mix is fragrant.
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16
Stir the soy sauce mix, add in it to the scallion mix, and bring the sauce to a boil, stirring.
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17
Stir in the sesame oil and the pine nuts and pour the sauce ov
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18
er the aubergine.
