Serves:

Ingredients:

3 tb Soy sauce
1/4 c Dry sherry or Chinese rice
-wine
1 tb White or brown sugar
1 tb Cider vinegar
3 tb Cornstarch
2 tb Peanut oil
1 md Onion, thinly sliced
1 lg Eggplant, cut into strips,
-thinly
3/4 ts Salt
2 tb Minced garlic
1 tb Minced fresh ginger
1/4 ts 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)

Method:

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.