Ingredients
-
1/3
-
1
-
2
-
8
-
2 1/2
-
1 1/2
-
1/4
-
1
-
2
-
1/3
-
1
-
1
-
1
-
1/2
-
1
Directions
Eggplant Stir-Fried with Pine Nuts, Not an everyday eggplant dish but perfect for a once-in-a-while treat and a delicious way to enjoy eggplant , A definite 5 stars my DH said! And I too agree The pinenuts I dry pan fried used only 1 cup of oil to fry the eggplant This was excellent! The eggplant just melted in you mouth while the pinenuts gave it a nice crunch Lots of flavor!, Not an everyday eggplant dish but perfect for a once-in-a-while treat and a delicious way to enjoy eggplant
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Steps
|
1
Done
|
Combine 1/3 Cup Cornstarch With the Flour in a Resealable Plastic Bag and Shake It Well;rinse the Eggplant, Drain It and Shake It in the Cornstarch Mixture in Batches, Placing It in a Large Bowl as It's Coated. |
|
2
Done
|
in a Wok Heat 1 Cup of the Oil Over High Heat Until Hot but not Smoking; Add Pine Nuts With a Strainer, Removing It as Soon as Pine Nuts Are Golden; Drain on Paper Towels. |
|
3
Done
|
Add Another 1 1/2 Cups of Oil to the Wok and Heat to 375 on a Deep Fat Thermometer; Fry Eggplant in Three Batches, Stirring and Turning Until Golden, About 6 Minutes; Drain 5 Minutes in a Colander Set Over a Bowl, Then Pour Into a Serving Bowl. |
|
4
Done
|
Stir the Soy Sauce, Sugar, Remaining Teaspoon of Cornstarch and the Broth in a Small Bowl Until Cornstarch Is Dissolved. |
|
5
Done
|
Remove the Oil from the Wok, Wipe It Dry With a Paper Towel and Add the Final 1 1/2 Tsp of Oil; Heat and When Hot Stir-Fry the Gingerroot, Scallion, Garlic and Chili Sauce Until Fragrant, About 30 Seconds. |
|
6
Done
|
Stir the Soy Sauce Mixture and Add It to the Scallion Mixture; Stir and Bring Mixture to a Boil; Add Sesame Oil and Pine Nuts; Stir and Pour Over Eggplant. |
