Yield: 4 Servings
|3 tablespoons||Soy sauce|
|¼ cup||Dry sherry or Chinese rice wine|
|1 tablespoon||White or brown sugar|
|1 tablespoon||Cider vinegar|
|2 tablespoons||Peanut oil|
|1 medium||Onion, thinly sliced|
|1 large||Eggplant, cut into strips, thinly|
|2 tablespoons||Minced garlic|
|1 tablespoon||Minced fresh ginger|
|¼ teaspoon||Black pepper|
|\N \N||Cayenne pepper to taste|
|3 \N||Cakes firm tofu, cut into strips|
|8 \N||Scallions: greens minced, whites in strips, keep separate|
|1 bunch||Cilantro, minced (optional)|
SZECHWAN EGGPLANT & TOFU
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.
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.