eggplant with beef in garlic sauce
Source of Recipe
New World Chinese Restaurant
Recipe Introduction
Measure and chop the necessary ingredients before beginning each step — the work will flow better.
List of Ingredients
Marinade for beef:
1 teaspoon soy sauce
1 tablespoon water
1 teaspoon cornstarch
1/4 teaspoon white pepper
1 teaspoon rice wine (see note)
1/4 teaspoon baking soda
3 ounces flank steak, sliced across the grain into 1/8-inch strips (a little more than 1 cup of meat, sliced)
1 teaspoon vegetable oil
1 egg white (discard yolk)
Deep-fried eggplant:
3 small eggplants, thinly sliced (about 8 ounces total)
3 tablespoons cornstarch, divided
2 tablespoons rice pow der (see note)
2 table spoons sweet rice powder (see note)
1/4 cup self-rising flour
3/4 cup water
4 cups, or as needed, vegetable oil
Sauce:
1/2 cup water
1 tablespoon vinegar
3 tablespoons sugar
1 teaspoon sesame oil
1-1/2 teaspoons rice wine (see note)
2 tablespoons soy sauce
1 tablespoon oyster sauce
1/4 teaspoon white pepper
1 tablespoon cornstarch
Stir-fry:
4 cloves garlic, crushed
1 onion, peeled and cut into postage-stamp-sized squares
1/2 a carrot, peeled and sliced thinly
1 green pepper, seeded and sliced
1 small hot pepper, seeded and minced
1-1/2 teaspoons rice wine
1/2 teaspoon ground white pepper
1 teaspoon sesame oilRecipe
To prepare beef: Combine soy sauce, water, cornstarch, white pepper, rice wine and baking soda in a medium bowl. Stir together well; add beef and marinate 10 minutes. Add 1 teaspoon vegetable oil and egg white. Stir together and set aside to deep fry later.
To prepare eggplant: Meanwhile, in a separate bowl, toss eggplant slices with 1 tablespoon cornstarch. Set aside.
In another bowl, stir together remaining 2 tablespoons cornstarch, rice powder, sweet rice powder, self-rising flour and water to make a sticky batter. If necessary, use a whisk to remove any lumps of flour. Dip eggplant pieces into batter, rub each with fingers to coat entirely with batter and remove any excess.
To deep-fry beef and eggplant: In a wok or large sauce pan, heat oil to about 350 degrees (oil should not smoke). You want about a 2-inch depth of oil in the pan or wok, but how much oil that requires depends on the size of your pan. Also, leave about 4 inches between the top of the oil and the top of the pan, to prevent overflow during frying.
When oil is hot, fry battered eggplant pieces, a few at a time, until crisp and light brown (the inside will remain soft — it will look like a thick potato chip). Set aside on paper towels to drain.
Next, lower heat under oil, allowing it to cool to about 280 degrees. Fry beef to medium-well, or until no longer red, about 1½ minutes. Remove from oil and drain on paper towels. Set aside. Remove oil from heat and cool completely.
To make sauce: Whisk together water, vinegar, sugar, sesame oil, rice wine, soy sauce, oyster sauce, white pepper and cornstarch. Set aside.
To stir-fry: Pour most of the oil from the pan or wok (it can be saved and reused for deep frying), leaving about 1/4-inch in the bottom to use in the stir-fry. If you aren't using a wok, cook your vegetables in a wide skillet. Put the wok or skillet over medium-high heat; when oil shimmers and begins to pop, add garlic, onion, carrot, green pepper and hot pepper to the wok; cook, stirring constantly, about 1 minute, or until edges begin to brown. Add rice wine, stir and allow liquid to evaporate, about 1 minute. Stir in sauce; cook until sauce bubbles all over, about 2 minutes. Add 1/2 teaspoon white pepper, 1 teaspoon sesame oil and the beef; stir-fry a few seconds. Add eggplant and stir-fry for the count of 10, or enough to heat through. Remove from pan and serve immediately, with rice.
Serves 2 to 4.
Rice wine: Do not confuse with rice wine vinegar. Both are sold in the ethnic sections of large supermarkets and at small specialty markets.
Rice powder and sweet rice powder: Sometimes sold as rice flour, used as thickeners in Asian dishes.
|
Â
Â
Â
|
member logon
