Japanese Eggplant Fans With Black Bean Sauce

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons oil
• 1 tablespoon fermented black beans, rinsed
• 1/2 teaspoon chopped garlic
• 2 teaspoons julienne fresh ginger
• 2 tablespoons dry sherry
• 1/4 cup chopped clams with juice
• 1 1/2 cups chicken stock
• 2 tablespoons oyster sauce
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• caramel coloring
• cornstarch roux
• 1 teaspoon sesame oil
• 4 japanese eggplants
• 4 eggs, beaten
• 2 cups flour
• 2 cups panko breadcrumbs
• oil
• shredded green onion, strips
• tomato, cubes

Recipe

• 1 heat oil in wok. toast black beans, crushing into oil, until aromatic. (do not burn.) add garlic and ginger and stir-fry 15 seconds. deglaze with sherry. add clams, stock, oyster sauce, salt and pepper. add just enough caramel coloring to achieve a rich brown color. bring to a boil, thicken with cornstarch. add sesame oil, and adjust seasoning.
• 2 with a shape knife cut down the length of the eggplant to form a fan. flat out eggplant into a fan and dip into the egg, flour, egg and panko. place onto a tray until needed.
• 3 deep fry in 375 degree to a golden brown. place onto paper towel.
• 4 plate the eggplant fans and serve with the black bean sauce top with shredded green onion strips and tomatoes.