Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Soy sauce 2 tb Minced garlic
1/4 c Dry sherry or Chinese rice 1 tb Minced fresh ginger
-wine 1/4 ts Black pepper
1 tb White or brown sugar Cayenne pepper to taste
1 tb Cider vinegar 3 Cakes firm tofu, cut into
3 tb Cornstarch -strips
2 tb Peanut oil 8 Scallions: greens minced,
1 md Onion, thinly sliced -whites in strips, keep
1 lg Eggplant, cut into strips, -separate
-thinly 1 bn Cilantro, minced (optional)
3/4 ts Salt

SZECHWAN EGGPLANT TOFU

SAUCE:

Combine soy sauce, vinegar, sherry, sugar in a liquid-measuring cup. Add
enough water to make up to 1 cup. Place cornstarch in a small bowl, pour in
the liquid, pour on the liquid whisk till dissolved. Set aside.

Heat a large wok over a high flame. Add oil onion stir fry for about a
minute. Add eggplant salt stir fry for 8 to 10 minutes till the
eggplant is soft. Add garlic, ginger black pepper cayenne. Cook a few
minutes more.

Add tofu scallion bottoms. Stir the bowl of liquid that has been set
aside add to the wok. Mix well stir fry for another few minutes till
the sauce is thickened.

Remove from the heat serve over rice topped with scallion greens
cilantro.

Serves 4.

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