- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 1 h
- Serves
- 6
Ingredients
- Garlic Sauce:
- 1/4 cup
- firmly packed dark brown sugar
- 60 ml
- 1 tbsp
- cornstarch
- 15 ml
- 1 tsp
- hot red pepper flakesfirmly packed dark brown sugar
- 5 ml
- 1/2 cup
- Compliments Chicken Broth
- 125 mL
- 1/3 cup
- rice vinegar
- 75 ml
- 1/4 cup
- dark soy sauce
- 60 ml
- 2 tbsp
- sesame oil
- 30 ml
- 2 tbsp
- Compliments Canola Oil
- 30 ml
- 2 tbsp
- minced garlic
- 30 ml
- 2 tbsp
- minced fresh ginger
- 30 ml
- 1 tbsp
- minced fresh green chili, or to taste
- 15 ml
- 1 tbsp
- minced fresh red chili, or to taste
- 15 ml
- Crispy Fried Eggplant:
- 1 1/2 tsp
- salt
- 7 ml
- 1 1/2 tbsp
- rice vinegar
- 7 ml
- 3
- large Chinese eggplants*
- approx. 420 g
- approx. 4 cups
- Compliments Canola Oil
- 1 L
- 1/2 cup
- cornstarch
- 125 mL
- 1/4 cup
- rice flour*
- 60 mL
- 1/8 tsp
- white pepper
- 0.5 mL
Directions
Step 1
To make the garlic sauce, in a bowl, whisk together the brown sugar, cornstarch and hot red pepper flakes. Gradually whisk in the broth, vinegar and soy sauce until smooth, followed by the sesame oil. Set aside.
Step 2
In a small saucepan, heat the 2 tbsp (30 mL) canola oil over medium heat. Stir in the garlic, ginger and fresh chilis until fragrant and slightly softened, 1 to 2 min. Whisk in the brown sugar mixture. Bring to a rapid simmer, stirring frequently, until thickened and glossy, about 2 min. Remove from heat; cover to keep warm.
Step 3
In a large bowl, mix together 6 cups (1.5 L) cold water plus the salt and rice vinegar; set aside. Trim off and discard the stems and tips of each eggplant; cut each into 2 in. (5 cm)-long cylindrical sections. Each piece of eggplant will be cut into a bunch of thin lengths, much like shoestring potatoes, but attached at the base. To do this, working 1 section at a time, place each piece of eggplant, cut-side down, in between 2 chopsticks. The chopsticks hug up against opposite sides of the eggplant (and in the opposite direction to your knife cuts). The chopsticks act as guards to prevent the knife from cutting all the way through the bottom of each piece of eggplant. Slice down vertically into the eggplant, stopping where the chopsticks block the blade. Make a series of slices 1/4 in. (5 mm) apart, creating a “fan” of cuts into the eggplant. Ensure the base of the eggplant is uncut; the base should be no thicker than the chopsticks, allowing for maximum length “shoestrings” that can “bloom” open during frying. Pivot the eggplant section a quarter turn (keep the 2 chopsticks hugged onto sides); make the same vertical cuts into the eggplant, this time cutting into the previous slices -- as in a grid -- to create long thin shoestrings.
Step 4
After cutting each piece of eggplant, place it into the water and vinegar mixture, gently opening the shoestrings slightly. Soak about 10 min. Drain. Gently squeeze out excess moisture; drain on baking sheet lined with paper or tea towels.
Step 5
Meanwhile, in a small to medium, high-sided saucepan (6 in./15 cm diameter) add about 4 cups (1 L) canola oil to maintain 2 in./5 cm depth oil for frying. Bring it to 180°C (350°F), checking temperature with a deep fry/candy thermometer.
Step 6
In a large bowl, mix together the cornstarch, rice flour and white pepper. Holding each eggplant section by the intact base, dredge the shoestrings into the dry mixture, working to coat in between the cuts. Tamp lightly with the palm of your hand to remove excess dry mixture. Dredge all pieces of eggplant.
Step 7
Working in batches of 2 or 3 at a time, use metal tongs to immerse the eggplant pieces (shoestrings-end first) into the hot oil. Turn occasionally, until crisp and lightly golden, about 5 min. Using a slotted metal spoon; transfer to platter lined with paper or tea towels to drain. Season with salt, if desired, while hot. Serve with garlic sauce on the side for dipping or drizzle overtop. Serve immediately.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1/6 of the recipe):
- Calories:
- 250
- Fat:
- 17 g
- Saturated Fat:
- 1.5 g
- Carbs:
- 24 g
- Fibre:
- 2 g
- Sugar:
- 9 g
- Protein:
- 2 g
- Sodium:
- 740 mg
