Japanese Eggplant

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.
 

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