Szechwan Eggplant and Tofu

Yields:	4 servings
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	Preparation	25 minutes
	Cooking	15 minutes
	Ready In	40 minutes

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Ingredients

3	tablespoons	soy sauce
1/4	cup	sherry	dry or chinese rice wine
1	tablespoon	brown sugar	or white
1	tablespoon	cider vinegar
3	tablespoons	cornstarch
2	tablespoons	peanut oil
1	medium	onion	thinly
1	large	eggplant	cut into strips, thin
3/4	teaspoon	salt
2	tablespoons	garlic	minced
1	tablespoon	ginger	fresh, minced
1/4	teaspoon	black pepper
1	x	cayenne pepper	to taste
3	each	tofu cakes	cut into strips
8	each	scallions, spring or green onions	greens, whites in strips, keep separate
1	bunch	cilantro	optional

Directions

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.