Japanese Eggplant with Spicy Black Bean Sauce
Recipe provided by: Chef Joseph Poon
Ingredients
3 pieces Japanese Eggplants (julienne cut)
Sauce Ingredients
½ tsp Vegetable or Soy bean Oil
1 tsp Fresh Garlic, chopped
1 tsp Fresh Ginger, chopped
1 Tbsp Fermented black beans, rinsed
1 tsp Hot pepper sauce
½ cup Chardonnay
½ cup Chicken broth
“A” Ingredients
2/3 Tbsp Sugar
½ tsp Chicken base (no msg)
1 Tbsp Oyster Sauce
1 tsp Mushroom Soy Sauce
1 tsp light soy sauce
Additional Ingredients
1 Tbsp Slurry
1 tsp Sesame Oil
1 Tbsp Scallions, chopped
Instructions
Deep fry eggplant about 40 seconds. Blanch in boiling water for 1 minute to rinse off oil. While you blanch eggplant, add oil to the wok. Then add garlic, ginger and black beans. Stir. Mix together chardonnay and chicken broth and add ½ cup to wok.
Add “A” seasonings. Bring to a boil. Then add blanched eggplant. Return to a boil. Add slurry to thicken sauce. Then turn off the heat.
Add the final touch of sesame oil and sprinkle scallions on top.