| 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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