Japanese Eggplant Fans With Spicy Black Bean Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 japanese eggplants
• 4 eggs, beaten
• 2 cups flour
• 2 cups panko breadcrumbs
• oil
• 2 tablespoons oil
• 1 tablespoon fermented black beans, rinsed
• 1 teaspoon dried red pepper flakes
• 1 teaspoon garlic, chopped
• 2 teaspoons ginger, julienne
• 2 tablespoons shaoxing wine
• 1/2 cup chopped clams with juice
• 1 1/2 cups chicken stock
• 4 tablespoons oyster sauce
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• roux, cornstarch
• 1 teaspoon sesame oil
• tomato, diced
• green onion, minced

Recipe

• 1 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.
• 2 heat oil in wok. toast black beans, crushing into oil, until aromatic. add red chili flakes, garlic and ginger and stir-fry 15 seconds. deglaze with shaoxing wine. add clams, stock, oyster sauce, salt and pepper. bring to a boil, thicken with cornstarch. add sesame oil, and adjust seasoning. keep warm.
• 3 deep fry in 360 degree to a golden brown. place onto paper towel. plate the eggplants on a large serving platter and top with the spicy black bean sauce and diced tomatoes and green onion.