Eggplant Sichuan Style – We Love God!

Dull. I find, by experience, that, let me make Resolutions, and do what I will, with never so many inventions, it is all nothing, and to no purpose at all, without the Spirit of God; for if the Spirit of God should be as much withdrawn from me always, as for the week past, notwithstanding all I do, I should not grow, but should languish, and miserably fade away. I perceive, if God should withdraw his Spirit a little more, I should not hesitate to break my Resolutions, and should soon arrive at my old state. There is no dependence on myself.

Jonathan Edwards

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

INGREDIENTS

1		Italian eggplant
2	t	Salt
4	T	Peanut or corn oil
		=or more if needed=-
1	T	Soy sauce
1	T	Sugar
1/4	c	Chicken stock
2	t	Grated fresh peeled ginger
1	T	Minced garlic
1/4	t	Dried red chile flakes
1/4	c	Chopped water chestnuts
		peeled preferably
		fresh
3		Green onions
		trimmed and chopped
1	T	Red wine vinegar
1	T	Sesame oil
1	T	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

A Message from our Provider:

“Questioning God? He made the brain cells you think with”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 202 Calories From Fat: 167 Total Fat: 18.8g Cholesterol: 47mg Sodium: 1339mg Potassium: 83.7mg Carbohydrates: 6.3g Fiber: <1g Sugar: 3.8g Protein: 2.5g

You have been called to speak into the confusion with gospel clarity and authority. You have been called to give glory-bound hope to those who have become hopeless. You are called to speak liberating truths to those who have become deceived. You have been called to plead with disloyal children to once again be reconciled to their heavenly Father. You have been called to give glorious motivation to those who have given up. You have been called to shine the light of the glory of God into hearts that have been made dark by looking for life in all the wrong places. You have been called to offer the filling glories of grace to those who are empty and malnourished. You have been called to represent a glorious King, who alone is able to rescue, heal, redeem, transform, forgive, deliver, and satisfy. You have been called.

Paul David Tripp