Recipe - Spicy Szechuan Eggplant

1 md Eggplant; peeled, cut or sliced up and
cut into One half " wide by 2 "
long pieces
1 teaspoon Salt
2 Stalks celery; thinly cut or sliced up
on the diagonal, (I leave
this out as I dislike
celery)
1 md Onion; peeled, cut into thin
slices and separated into
rings
1 md 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 tablespoon Rice vinegar
One half teaspoon Salt; to taste
1 teaspoon Sugar
One half teaspoon Fennel seeds; (optional)
2 tablespoon 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 EATLF Digest by "K Lim" koombana_TheGreat@bigfoot.com on Sep
1, 1998, converted by MM_Buster v2.0l.