Name: Eggplant Sichuan Style
Ingredients: 6 Chinese eggplant; -=OR=- Italian eggplant; 2 ts Salt; 4 tb Peanut or corn oil =(or more if needed)=-; 1 tb Soy sauce; 1 tb Sugar; 1/4 c Chicken stock; 2 ts Grated fresh peeled ginger; 1 tb Minced garlic; 1/4 ts Dried red chile flakes; 1/4 c Chopped water chestnuts, (peeled), preferably fresh; 3 Green onions trimmed and chopped; 1 tb Red wine vinegar; 1 tb Sesame oil; 1 tb Toasted black sesame seeds (for garnish) -

For the woman: here is your first-date advice. Remember that God wants you to help this man, and he probably needs it! Many men will be awkward and nervous on a first date, so do everything you can to be encouraging and friendly. Dress attractively, appropriately, and modestly (unless you really are hoping to attract a cad). Immodest dress or suggestive conversation is nothing less than an attempt to manipulate his interest. Women who do this incite men to lust and cause them to stumble, while starting the relationship on a very poor footing. Furthermore, do not be demanding or critical and do not complain (remember Prov. 21:9), and speak in a careful and edifying manner. Take an interest in him and get to know things about his life – his family, his work, and his interests. Speak freely about your faith and inquire about his (Richard and Sharon Phillips).

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Grains, Meats	Sichuan	Vegetables, Oriental	4	Servings

INGREDIENTS

6		Chinese eggplant; -=OR=- Italian eggplant
2	ts	Salt
4	tb	Peanut or corn oil =(or more if needed)=-
1	tb	Soy sauce
1	tb	Sugar
1/4	c	Chicken stock
2	ts	Grated fresh peeled ginger
1	tb	Minced garlic
1/4	ts	Dried red chile flakes
1/4	c	Chopped water chestnuts, (peeled), preferably fresh
3		Green onions trimmed and chopped
1	tb	Red wine vinegar
1	tb	Sesame oil
1	tb	Toasted black sesame seeds (for garnish) –

INSTRUCTIONS

CUT EGGPLANT into 1/2-by-2-inch strips. If using Italian eggplants, peel
skin. In a colander, toss eggplant with salt; drain for 30 minutes. Squeeze
gently to remove excess water. Pat dry with paper towels. In a small bowl,
mix soy sauce, sugar and chicken stock. Preheat wok until hot over high
heat. Add 3 tablespoons of the oil, tilt wok to coat sides. When hot, add 1
layer of eggplant, stir-fry until seared and tender (about 3 minutes).
Remove to colander. Drain over a bowl to catch juices. Cook remaining
eggplant in same manner adding more oil if needed. Reheat wok over
medium-high heat. Add remaining 1 tablespoon of the oil, ginger, garlic and
chile; cook gently but do not brown. Add water chestnuts and half of the
green onions; stir-fry together for 5 seconds. Increase to high heat, add
reserved soy sauce mixture and eggplant juices; bring to a boil. Return
cooked eggplant; toss quickly over high heat until most of the sauce is
reduced and absorbed into eggplant (about 1-to-2 minutes). Fold in vinegar
and sesame oil. Remove to serving dish. Top with remaining green onions and
sesame seeds. Serve hot or cold.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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