Q: Can I use another type of starch instead of cornstarch for the eggplant coating?
A: Yes, you can use potato or tapioca starch as alternatives.
Q: How important is the double frying technique for this recipe?
A: Double frying ensures the eggplant becomes extra crispy and retains its texture even after adding the sauce.
Q: What can I use if I don’t have oyster sauce for the seasoning mix?
A: You can substitute oyster sauce with a mix of soy sauce and a little sugar, but the flavor will be slightly different.
Crispy Fried Eggplant with Savory Seasoning
Notes
Ingredients:
- Eggplant, 1 piece
- Cornstarch, 2-3 tablespoons
- Salt, to taste
- Sugar, ½ tablespoon
- Garlic, as needed
- White sesame seeds, as needed
- Oyster sauce, 1 tablespoon
- Soy sauce, 2 tablespoons
- Chinkiang vinegar, 2 tablespoons
- Cilantro, as needed
- Dried chilies, 6-8 pieces
- Sichuan peppercorns, 15-20 grains
- Clean and cut the eggplant into small pieces.
- Coat the eggplant evenly with cornstarch.
- Deep fry the eggplant until golden brown, let cool, and then fry again for extra crispiness.
- Heat oil in a pan, add minced garlic, dried chilies, and Sichuan peppercorns. Fry until fragrant.
- Prepare the sauce: mix minced garlic, soy sauce, Chinkiang vinegar, oyster sauce, sugar, a pinch of salt, and a small bowl of water. Stir well.
- Add the sauce to the pan and coat the fried eggplant evenly.
- Add cilantro and stir-fry briefly.
- Serve the eggplant and sprinkle with white sesame seeds.
- Enjoy your delicious and aromatic dish!
- Calories: Moderate (mainly from frying oil)
- Fats: High (due to deep frying)
- Carbohydrates: Moderate (from eggplant and cornstarch)
- Protein: Low
- Sodium: Moderate (from soy sauce and oyster sauce)
- Suitable for vegetarians, but not for low-fat or low-carb diets
