FIVE SPICE EGGPLANTS
- Chinese eggplants
- Chinese celery
- Red pepper
- Cut eggplants into 2” to 3” chunks. Soak eggplants in water unless deep frying immediately. Mince ginger, celery, red pepper.
- Deep fry eggplants until golden brown. Transfer and soak eggplants in hot water to remove oil and finish cooking. Arrange on serving platter.
- In a small bowl, mix ginger, celery, ketchup, red pepper, vinegar, sugar, sesame oil, salt, and vegi oyster sauce to taste. Spread over eggplants and serve.