astray recipes: Spicy szechuan eggplant

Categories: None
Yield: 1 servings

Measure	Ingredient
1 medium	Eggplant; peeled, sliced and cut into 1/2 " wide by 2 " long pieces
1 teaspoon	Salt
2	Stalks celery; thinly sliced on the diagonal, (I leave this out as I dislike celery)
1 medium	Onion; peeled, cut into thin slices and separated into rings
1 medium	Red bell pepper; seeds & ribs removed, julienned
1 tablespoon	Fresh garlic; minced
3	Scallions; both white & green parts - chopped
1 tablespoon	Finely chopped fresh green chilli pepper
1 tablespoon	Sesame oil; (I don't like the flavour of sesame oil, so I omit this)
2 tablespoons	Rice vinegar
½ teaspoon	Salt; to taste
1 teaspoon	Sugar
½ teaspoon	Fennel seeds; (optional)
2 tablespoons	Sesame seeds for garnish; lightly browned in a dry skillet over medium heat

Sprinkle eggplant with salt, toss, place in a colander for 30 mins to drain. Rinse with cold water, drain & set aside.

Heat a nonstick wok over high heat for 2 minutes. Spray with PAM. Add garlic, scallins and green chilli pepper, and stir fry for 15 secs.

Add eggplant, & stir fry for 1 min. Add celery & onion & stir fry for 2 minutes.

Add red pepper, stir fry for 30 secs.

Add the remaining sauce ingredients, stir to mix and heat through.

Cover wok (with wok cover) for 30 ecs to 1 minute (till you smell the fragrance of the vegies).

Transfer to serving dish. Garnish with sesame seeds.

Posted to EAT-LF Digest by "K Lim" <koombana_TheGreat@...> on Sep 1, 1998, converted by MM_Buster v2.0l.

spicy szechuan eggplant