Recipe for Szechwan Eggplant and Tofu 
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Yield:
4
Ingredients:
Amount Ingredient
3 tbl Soy sauce
1/4 cup Dry sherry or Chinese rice, wine
1 tbl White or brown sugar
1 tbl Cider vinegar
3 tbl Cornstarch
2 tbl Peanut oil
1 med Onion, thinly sliced
1 lrg Eggplant, cut into strips, thinly
3/4 tsp Salt
2 tbl Minced garlic
1 tbl Minced fresh ginger
1/4 tsp Black pepper
Cayenne pepper to taste
Instructions:
Instructions: 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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