Recipe: Sweet and Sour Peppers and Eggplant (Singaporean)

SWEET AND SOUR PEPPERS AND EGGPLANT

"This recipe calls for frying the eggplant, but it can easily be sauteed or baked as well."

4 long Asian eggplants (either Japanese or Chinese)*
Vegetable oil (for frying)
2 teaspoons chopped garlic
1 onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
2/3 cup chicken stock
1/2 cup oyster sauce
2/3 cup white vinegar
6 tablespoons sugar
2 tablespoons rice wine
2 teaspoons sesame oil
2 teaspoons cornstarch dissolved in 2 tablespoon water
2 teaspoons toasted sesame seeds

Cut eggplants in half lengthwise, then crosswise into 1-inch pieces.

Preheat a wok, pour in 2 inches of oil, and heat to 365 degrees F. Carefully lower eggplant into the oil and deep-fry until golden brown, about 4 to 5 minutes. Remove and drain on paper towels. Ladle out all but 1 tablespoon of oil.

Add garlic, onion and peppers and stir-fry over high heat until tender-crisp.

Add the chicken stock, oyster sauce, vinegar, sugar, rice wine and sesame oil; bring to a boil. Add the cornstarch and stir until sauce turns into a glaze. (Dish can be made an hour in advance up to this point. Reheat sauce gently and continue.)

Return the eggplant to the wok and coat with sauce. Top with sesame seeds.

*If Asian eggplant is unavailable, use 1 regular globe eggplant, peeled.

Makes 8 servings
Source: The Cooking of Singapore, by Chris Yeo