Recipe - Eggplant In Szechwaun Sauce

1 Eggplant(1&One half lbs)
2 Fresh jalapenos; (3"
each),seeded/cho
4 Cloves garlic, minced
1 lg Green onion, chopped in
1/2" pcs.
One half cup Oil

SAUCE
One fourth cup Soy sauce
One half cup Water
One half teaspoon White pepper (to 1 tsp)
1 teaspoon Sugar
1 tablespoon Cornstarch

Cut eggplant into 1"x 3" julienne pcs. Soak in ice water for 15 min. Drain
eggplant and dry with paper towels. Heat wok, add oil. Add eggplant, stir
to coat with oil, cover and cook 2 min. Uncover and continue cooking for 2
min. Add chopped peppers, garlic, green onion, and cook until eggplant is
tender (20 to 30 min.) Pieces must be completely limp before sauce is
added. Stir sauce ingredients together and add to eggplant. Stir until
thick. Remove to serving dish. Serve just warm or at room temp. for optimum
taste.

[I have made this a few times with varying success. If I get good, very hot
jalapenos, the dish is wonderful and VERY hotspicy. It can be made with 1
jalapeno and less white pepper for those who don't want it so hot. I did
not find a mildly spicy dish though to be satisfying.]

Judy Chen
NOTES : In response to the request for "eggplant in a spicy garlic sauce",
I
post this recipe from "The New West Coast Cuisine" cookbook, by
L.
Eckhardt.