Taiwanese Eggplant and Clams | Oregonian Recipes

Name: Taiwanese Eggplant and Clams | Oregonian Recipes
Ingredients: 3/4 cup kosher salt; 1-1/2 pounds Japanese eggplant, sliced into about 1-inch-long and ½-inch-thick batons (think steak fries); 8 to 10 cups vegetable or peanut oil, for deep-frying and sautéing; 1/4 cup minced garlic; 1 teaspoon whole Sichuan peppercorns; 2 cups fresh Thai basil leaves, plus a handful, torn (in a pinch, substitute sweet basil or a mix of sweet basil and mint); 2 tablespoons Shaoxing wine; 1 cup chicken stock, boiled to reduce to 1/2 cup; 1 tablespoon soy sauce; 1 tablespoon oyster sauce; 2 teaspoons sugar; 2 teaspoons fermented black beans; 2 pounds littleneck clams, soaked in water for 30 minutes to purge their silt, rinsed, and scrubbed; Chili oil, for drizzling; 1 tablespoon turbinado sugar; Steamed rice, for serving

recipes.oregonlive.com

Chef Danny Bowien of Mission Chinese Food in San Francisco has never been to Taiwan, but this recipe was inspired by enthusiastic friends who tell him how co...

View full recipe on recipes.oregonlive.com

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Ingredients

3/4 cup kosher salt
1-1/2 pounds Japanese eggplant, sliced into about 1-inch-long and ½-inch-thick batons (think steak fries)
8 to 10 cups vegetable or peanut oil, for deep-frying and sautéing
1/4 cup minced garlic
1 teaspoon whole Sichuan peppercorns
2 cups fresh Thai basil leaves, plus a handful, torn (in a pinch, substitute sweet basil or a mix of sweet basil and mint)
2 tablespoons Shaoxing wine
1 cup chicken stock, boiled to reduce to 1/2 cup
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 teaspoons sugar
2 teaspoons fermented black beans
2 pounds littleneck clams, soaked in water for 30 minutes to purge their silt, rinsed, and scrubbed
Chili oil, for drizzling
1 tablespoon turbinado sugar
Steamed rice, for serving