Deep-Fried Eggplant with Char Choy

Ingredients

• 1 1/2 lb small Asian eggplants
• 4 oz Szechuan pickles (char choy)
• 3 oz dried bean curd sheets, broken into pieces and soaked 15 minutes
• 4 cups water
• 1 Tbsp neutral oil
• 2 Tbsp dark soy sauce
• 2 tsp toasted sesame oil
• 1 Tbsp chile oil
• 1/2 tsp sugar
• 2 green onions, cut into 2-inch lengths and shredded
• 4 Tbsp neutral oil, for frying

Directions

1. Slice eggplants lengthwise, then cut on the diagonal into thumb-size pieces.
2. Bring water and 1 tablespoon oil to a boil. Cook bean curd sheets 30 seconds, drain, and spread on a serving platter.
3. Heat remaining oil in a wok to 325°F. Fry eggplant 1 1/2 minutes, drain, then return 1 tablespoon oil to the wok. Stir-fry char choy 30 seconds; add eggplant, dark soy sauce, sesame oil, chile oil, and sugar. Cook 1 1/2 minutes, add green onions, and serve over bean curd sheets.