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 and 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 and whisk till dissolved.
Set aside.

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

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

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

Serves 4.

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