Beef And Tempura Eggplant Stir-Fry

Combine soy sauce, sherry, honey, garlic, ginger, chili oil and sliced white parts of the green onions in a non-reactive bowl. Add beef, toss to coat and marinate for 30 minutes.

Heat about 1 inch of peanut oil in a large wok or skillet over medium heat. Combine 4 tablespoons of the cornstarch with flour, adding enough ice-cold water to make a thick batter.

Dip eggplant into batter to coat both sides. Fry eggplant in small batches until batter is crispy, 2 minutes per batch. Drain on paper towels.

Pour off all but about 1 tablespoon of the oil from pan. Return pan to high heat. Add carrot and stir-fry 1 minute. Add beef and marinade, then stir-fry until beef is almost cooked through, about 3 minutes.

Mix remaining 1 tablespoon of the cornstarch with 1 tablespoon cold water and stir into pan. Cook until sauce is thickened, about 2 minutes.

Serve over the rice. Top with fried eggplant and remaining green onions.