EGGPLANT SZECHUAN STYLE #1

• ----------------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. ++++-