Szechwan Eggplant And Tofu

* Exported from MasterCook *

SZECHWAN EGGPLANT AND TOFU

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons Soy sauce
1/4 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
3/4 teaspoon Salt
2 tablespoons Minced garlic
1 tablespoon Minced fresh ginger
1/4 teaspoon Black pepper
Cayenne pepper to taste
3 Cakes firm tofu -- cut into

8 Scallions: greens minced -- whites in strips, ke

1 bn 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.

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