Szechwan eggplant & tofu
Yield: 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
Instructions:
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.
