Eggplant Szechuan Style #1

---------- Recipe via Meal-Master (tm) v8.03

Title: EGGPLANT SZECHUAN STYLE #1
Categories: Vegetables, China, Side dish, Update
Yield: 4 Servings

---------------------YIELD: 5 SERVINGS---------------------
1 lb Oriental eggplant or 1
- domastic eggplant
3 ea Green onion; divided
1 ea Tb Garlic; minced
2 ts Fresh ginger; minced
2 ts Hot bean sauce
1/2 c Chicken broth
1 ea Tb Soy sauce
1 ea Tb Red wine vinegar
1 1/2 ts Sugar
5 ea Tb Vegetble oil; divided
1 ea Tb Water
1 ts Cornstarch
1 ts Sesame oil
Cut unpeeled eggplant into
-1/2-inch thick slices;
Cut slices into 2 1/2-inch
-strips.
Cut 1 onion into thin
-slices; reserve for
Garnish. Cut remaining
-onions into thin slices.

Combine onions, garlic, ginger and hot bean sauce in
medium bowl. Combine chicken broth, soy sauce, vinegar
and sugar in small bowl. Heat 2 tablespoon vegetable
oil in wok or large skillet over medium high heat. Add
1/2 of eggplant and cook, stirring often, until soft
and moist, about 5 minutes. Remove to colander;
drain. Repeat, using 2 more tablespoons in vegetable
oil and the remaining eggplant. Heat remaining 1
tablespoon vegetable oil in wok over medium-hgh heat.
Add onion-garlic mixture and stir-fry 30 seconds;
return eggplant to wok. Add chicken broth mixture.
Bring to a boil and cook, stirring occasionally, until
liquid is almost evaporated. Blend water and
cornstarch in small cup; add to wok. Cook and stir
until sauce boils and thickens slightly. Stir in
sesame oil. Garnish with reserved onion slices. Makes
4 to 5 servings. ++++-

-----