Yield: 4 Servings
Measure | Ingredient |
---|---|
3 tablespoons | Soy sauce |
¼ cup | Dry sherry or Chinese rice wine |
1 tablespoon | White or brown sugar |
1 tablespoon | Cider vinegar |
3 tablespoons | Cornstarch |
2 tablespoons | Peanut oil |
1 medium | Onion, thinly sliced |
1 large | Eggplant, cut into strips, thinly |
¾ teaspoon | Salt |
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
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.