MMMMM----- Recipe via Meal-Master (tm) v8.02

     Title: Szechwan Eggplant & Tofu
Categories: Chinese
     Yield: 4 servings

     3 tb Soy sauce
   1/4 c  Dry sherry or Chinese rice
          -wine
     1 tb White or brown sugar
     1 tb Cider vinegar
     3 tb Cornstarch
     2 tb Peanut oil
     1 md Onion, thinly sliced
     1 lg Eggplant, cut into strips,
          -thinly
   3/4 ts Salt
     2 tb Minced garlic
     1 tb Minced fresh ginger
   1/4 ts Black pepper
          Cayenne pepper to taste
     3    Cakes firm tofu, cut into
          -strips
     8    Scallions: greens minced,
          -whites in strips, keep
          -separate
     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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