LOCATION: Recipes >> Asian >> Szechuan Eggplant 06
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Szechuan Eggplant 06
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SZECHWAN EGGPLANT AND TOFU
(Serves 4)
3 tblsp soy sauce
2 tblsp minced garlic
1/4 cup dry sherry or Chinese rice wine
1 tblsp minced fresh ginger
1/4 tsp black pepper
1 tblsp white or brown sugar
cayenne pepper to taste
1 tblsp cider vinegar
3 cakes firm tofu, cut into strips
3 tblsp cornstarch
2 tblsp peanut oil
8 scallions: greens minced, whites in strips, keep separate
1 medium onion, thinly sliced
1 large eggplant, cut into strips, thinly
1 bunch cilantro, minced (optional)
3/4 tsp salt
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 and whisk till
dissolved. Set aside.
Heat a large wok over a high flame. Add oil and onion & stir fry
for about a minute. Add eggplant and salt & stir fry for 8 to 10
minutes till the eggplant is soft. Add garlic, ginger and black
pepper and cayenne. Cook a few minutes more.
Add tofu and scallion bottoms. Stir the bowl of liquid that has
been set aside and add to the wok. Mix well & stir fry for another
few minutes till the sauce is thickened.
Remove from the heat and serve over rice topped with scallion greens
and cilantro.
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