SZECHWAN EGGPLANT AND TOFU |
Contributed by :Admin
Recipe Rating :Unrated
Prep Time :Not Specified
Cals/Serving :110
|
 |
Ingrediants |
| |
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)
|
| |
Preparation |
| |
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.
|
digg us! | 
del.icio.us | 
stumble us! 
