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                        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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