Spicy szechuan eggplant

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.

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