Hot and Sour Szechwan Eggplant

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Hot and Sour Szechwan Eggplant

 

8 to 6 Japanese eggplants sliced in 1/2 inch rounds

2 to 1 tablespoon sesame oil

6 cloves garlic, finely chopped

1/4 cup soy sauce

1/4 rice vinegar

1/2 cup vegetable stock

1 teaspoon to 1 tablespoon tobasco sauce, (to taste)

1 tablespoon cornstarch

1 large red bell pepper, chopped

2 to 1 tablespoon minced ginger

8 rehydrated dried shitakes, or cloud ears, sliced

sliced green onions and cilantro for garnish

 

In large bowl, toss eggplant with oil. Heat wok or

large skillet on high until just smoking. Add

eggplant, stir for 2 minutes, add garlic. Cover wok

and lower heat to medium high. Let eggplant steam for

5 to 10 minutes, stirring occasionally until eggplant

is light brown. In large cup, combine soy, vinegar,

stock, hot sauce and cornstarch. Add peppers, ginger

and mushrooms to wok and cook for 5 minutes until

eggplant is tender. Reduce heat to medium, stir in

liquid ingredients and stir until thick. Garnish with

green onions and cilantro. Yields 4 servings.

 

 

 

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