Ingredients
- 45 ml soy sauce
- 60 ml dry sherry
- 30 ml peanut oil
- 24 gr cornstarch
- 18 gr garlic (minced)
- 16 ml cider vinegar
- 16 gr ginger (minced fresh)
- 2 gr salt
- 8 slices scallions greens (minced)
- 3 slices cakes firm tofu
- 1 slice onion
- 1 slice eggplant
- some cilantro
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.
