1 lb Eggplant

      2 c  Peanut oil; for deep-frying

-----------------------------------BATTER-----------------------------------
    1/4 c  All-purpose flour

    2/3 c  -Water

    1/4 ts Salt

-----------------------------------SAUCE-----------------------------------
      1 tb Peanut oil

      3 tb Finely chopped scallions

      1 tb Finely chopped fresh ginger

      2 ts Chili bean sauce

    2/3 c  Stock (chicken or vegetable)

      2 tb Rice wine or dry sherry

      1 tb Chinese black vinegar

           -OR- cider vinegar
      3 tb Tomato paste

      2 ts Sugar

      2 tb Dark soy sauce

      1 ts Cornstarch; mixed with:

      1 ts -Water

  Cut the eggplant into thin 1-1/2-inch by 3-inch slices.  Do not peel them.
  For the batter mix the flour, water, and salt together in a small bowl,
  then strain through a fine sieve.  Let rest for about 20 minutes.
  For the sauce, heat a wok or large frying-pan until hot and add the 1
  tablespoon of oil.  Put in the scallions, ginger, and chili bean sauce and
  stir-fry for 30 seconds.  Then add the stock, rice wine, vinegar, tomato
  paste, sugar, and soy sauce and continue to cook for 1 minute.  Thicken the
  sauce with the blended cornstarch and cook another minute.  Set aside.
  Heat the oil in a deep-fat fryer or large wok until quite hot.  Dip the
  slices of eggplant into the batter, let the excess batter drip off, then
  deep-fry.  You may have to do this in several batches.  Remove from the oil
  with a slotted spoon and drain well on paper towel.
  Arrange the eggplant slices on a serving platter, pour the sauce over and
  serve.
  Source: Asian Vegetarian Feast - by Ken Hom William Morrow and Company,
  Inc. - New York ISBN: 0-688-07753-6 Typed for you by Karen Mintzias