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Ingredient List:
3 Tbsp. Spicy Szechuan
Sauce (Starport 322)
6 oz. Eggplant, long
purple (1 long)
1/2 tsp. Salt
2 Tbsp. Cornstarch
1 tsp. Garlic, crushed
2 Tbsp. Vegetable oil for
cooking
2 C. Vegetable oil for
frying
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Instructions:
1. Cut eggplant into sticks, ½” X ½” X 2” long.
2. Sprinkle salt on eggplant and let sit for 30 minutes to draw
out moisture then rinse well in cold water to remove salt and pat
dry.
3. Coat eggplant with cornstarch and set aside.
4. In a deep pan add in about 2”of oil and heat oil to about
370 F.
5. Carefully put in half of the eggplant and fry until softened,
1-2 minutes. Remove and drain on paper towel. Finish the second
half of the eggplant.
6. Add oil to hot sauté pan then eggplant and garlic sauté 30
seconds.
7. Add Spicy Szechuan Sauce toss gently and remove.
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