Name: Spicy Szechuan Eggplant
Ingredients: 1 md Eggplant; peeled, sliced and cut into 1/2 " wide by 2 " long pieces; 1 ts Salt; 2 Stalks celery; thinly sliced on the diagonal, (I leave this out as I dislike celery); 1 md Onion; peeled, cut into thin slices and separated into rings; 1 md Red bell pepper; seeds & ribs removed, julienned; 1 tb Fresh garlic; minced; 3 Scallions; both white & green parts - chopped; 1 tb Finely chopped fresh green chilli pepper; 1 tb Sesame oil; (I don't like the flavour of sesame oil, so I omit this); 2 tb Rice vinegar; 1/2 ts Salt; to taste; 1 ts Sugar; 1/2 ts Fennel seeds; (optional); 2 tb Sesame seeds for garnish; lightly browned in a dry skillet over medium heat

I am guilty of loving money when: 1. Thoughts of money consume my day. 2. Others’ success makes me jealous. 1. I define success in terms of what I have rather than what I am in Christ. 2. My family is neglected in my pursuit of money. 3. I close my eyes to the genuine needs of others. 4. I am living in the paralyzing fear of losing it. 5. I am prepared to borrow myself into bondage. 6. God gets my leftovers, rather than my first fruits.

Alistair Begg

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains			1	servings

INGREDIENTS

1	md	Eggplant; peeled, sliced and cut into 1/2 " wide by 2 " long pieces
1	ts	Salt
2		Stalks celery; thinly sliced on the diagonal, (I leave this out as I dislike celery)
1	md	Onion; peeled, cut into thin slices and separated into rings
1	md	Red bell pepper; seeds & ribs removed, julienned
1	tb	Fresh garlic; minced
3		Scallions; both white & green parts – chopped
1	tb	Finely chopped fresh green chilli pepper
1	tb	Sesame oil; (I don't like the flavour of sesame oil, so I omit this)
2	tb	Rice vinegar
1/2	ts	Salt; to taste
1	ts	Sugar
1/2	ts	Fennel seeds; (optional)
2	tb	Sesame seeds for garnish; lightly browned in a dry skillet over medium heat

INSTRUCTIONS

Sprinkle eggplant with salt, toss, place in a colander for 30 mins to
drain. Rinse with cold water, drain & set aside.
Heat a nonstick wok over high heat for 2 minutes. Spray with PAM. Add
garlic, scallins and green chilli pepper, and stir fry for 15 secs.
Add eggplant, & stir fry for 1 min. Add celery & onion & stir fry for 2
minutes.
Add red pepper, stir fry for 30 secs.
Add the remaining sauce ingredients, stir to mix and heat through.
Cover wok (with wok cover) for 30 ecs to 1 minute (till you smell the
fragrance of the vegies).
Transfer to serving dish. Garnish with sesame seeds.
Posted to EAT-LF Digest by "K Lim" <koombana_TheGreat@bigfoot.com> on Sep
1, 1998, converted by MM_Buster v2.0l.

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