Recipe - Szechwan Eggplant And Tofu

3 tablespoon Soy sauce
One fourth cup Dry sherry or Chinese rice
wine
1 tablespoon White or brown sugar
1 tablespoon Cider vinegar
3 tablespoon Cornstarch
2 tablespoon Peanut oil
1 md Onion, thinly cut or sliced up
1 lg Eggplant, cut into strips,
thinly
Three fourths teaspoon Salt
2 tablespoon Minced garlic
1 tablespoon Minced fresh ginger
One fourth teaspoon Black pepper
Cayenne pepper to taste
3 Cakes firm tofu, cut into
strips
8 Scallions: greens minced,
whites in strips, keep
separate
1 bn Cilantro, minced (optional)

SZECHWAN EGGPLANT & TOFU

SAUCE:

Combine soy sauce, vinegar, sherry, sugar in a liquidmeasuring 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini