Chinese Eggplant, Flash Frying
Heat oil to 350 degrees F.
Slowly add eggplant to oil and cook for 15 to 30 seconds. Drain excess oil from eggplant on paper towel.
Ready to be stir-fried.
This process is known as flash frying.
The purpose is to maintain the color of the Chinese eggplant and to par-cook the vegetables for stir fry.
Slowly add eggplant to oil and cook for 15 to 30 seconds. Drain excess oil from eggplant on paper towel.
Ready to be stir-fried.
This process is known as flash frying.
The purpose is to maintain the color of the Chinese eggplant and to par-cook the vegetables for stir fry.
