Taiwanese-Style Eggplant : Foodwise
For this recipe, I prefer medium Chinese eggplants, the pale purple, slender ones that are ten to twelve inches long, over similar-looking but more bitter varie
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Cooking tools:
- Deep-fry thermometer
- Spider strainer
- Dutch oven
- Wok
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Skillet
- Stove
- Paper towel
- Serving platter
Ingredients
- 2 medium Chinese eggplants
- 1 qt plus ¼ cup / 1L water
- 2 Tbsp kosher salt
- 2 qt / 1.9L neutral oil
- 3 Tbsp oyster sauce
- 4 tsp fish sauce
- 2¼ tsp granulated sugar
- 5 garlic cloves; 2 thinly sliced, 3 finely chopped
- 1 red Fresno chile, cut into thin rings
- ¼ cup / 5g packed Thai or opal basil leaves, torn in half if large
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