Name: Szechwan Eggplant
Ingredients: 3 t oil; 1 pound eggplant, cut into dice-sized dice; 4 garlic, minced; 2 T fresh ginger, minced; 4 scallions (white and green), minced; 1 handful hot red peppers, whole (about 10); 2 T prepared chili paste with garlic; 2 T rice wine or dry sherry; 2 T soy sauce; 1/2 t sugar, optional; 1 T Chekiang black vinegar or 2 t wine vinegar; 1/2 c chicken broth; 2 t sesame oil

Szechwan Eggplant

Ingredients

3 t oil
1 pound eggplant, cut into dice-sized dice
4 garlic, minced
2 T fresh ginger, minced
4 scallions (white and green), minced
1 handful hot red peppers, whole (about 10)
2 T prepared chili paste with garlic
2 T rice wine or dry sherry
2 T soy sauce
1/2 t sugar, optional
1 T Chekiang black vinegar or 2 t wine vinegar
1/2 c chicken broth
2 t sesame oil

Instructions

serves 2 - 3. Heat oil to high and add eggplant. This recipe does not call for the eggplant to be pretreated. Stir-fry a minute. Add garlic, ginger, [hot red peppers,] and scallions. Stir-fry a minute. Add all the rest of the ingredients. Stir-cook 3 min over high heat. Reduce heat and let stew 10 min or until eggplant is tender. Serve with rice.