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Eggplant szechuan style #1

Yield: 4 Servings MMM

Ingredients:

• 1 lb Oriental eggplant or 1 - domastic eggplant
• 3 ea Green onion; divided
• 1 ea Tb Garlic; minced
• 2 ts Fresh ginger; minced
• 2 ts Hot bean sauce
• 1/2 c Chicken broth
• 1 ea Tb Soy sauce
• 1 ea Tb Red wine vinegar
• 1 1/2 ts Sugar
• 5 ea Tb Vegetble oil; divided
• 1 ea Tb Water
• 1 ts Cornstarch
• 1 ts Sesame oil

Instructions:

Cut unpeeled eggplant into -1/2-inch thick slices; Cut slices into 2 1/2-inch -strips. Cut 1 onion into thin -slices; reserve for Garnish. Cut remaining -onions into thin slices. Combine onions garlic ginger and hot bean sauce in medium bowl. Combine chicken broth soy sauce vinegar and sugar in small bowl. Heat 2 tablespoon vegetable oil in wok or large skillet over medium high heat. Add 1/2 of eggplant and cook stirring often until soft and moist about 5 minutes. Remove to colander; drain. Repeat using 2 more tablespoons in vegetable oil and the remaining eggplant. Heat remaining 1 tablespoon vegetable oil in wok over medium-hgh heat. Add onion-garlic mixture and stir-fry 30 seconds; return eggplant to wok. Add chicken broth mixture. Bring to a boil and cook stirring occasionally until liquid is almost evaporated. Blend water and cornstarch in small cup; add to wok. Cook and stir until sauce boils and thickens slightly. Stir in sesame oil. Garnish with reserved onion slices. Makes 4 to 5 servings. ++++-

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