*  Exported from  MasterCook  *
 
                         SZECHWAN EGGPLANT AND TOFU
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chinese
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      tablespoons   Soy sauce
      1/4  cup           Dry sherry or Chinese rice -- wine
    1      tablespoon    White or brown sugar
    1      tablespoon    Cider vinegar
    3      tablespoons   Cornstarch
    2      tablespoons   Peanut oil
    1      medium        Onion -- thinly sliced
    1      large         Eggplant, cut into strips -- thinly
      3/4  teaspoon      Salt
    2      tablespoons   Minced garlic
    1      tablespoon    Minced fresh ginger
      1/4  teaspoon      Black pepper
                         Cayenne pepper to taste
    3                    Cakes firm tofu -- cut into
 					
    8                    Scallions: greens minced -- whites in strips, ke
 					
    1      bn            Cilantro -- minced (optional)
 
 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.
 
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