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

These first-century Jews – thousands and thousands of them – suddenly changed their normal day of worship from Saturday to Sunday. Sociologists tell us that the most ancient parts of a culture are found in its religious rites. They are the most conservative elements of a culture, the least likely and slowest to change. What then can account for this sudden change around the Mediterranean, among thousands of first-century Jews, from worshiping on Saturday to worshiping on Sunday?

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Eggs	Chinese	Chinese, Vegetarian, Vegan	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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