Szechuan-Style Eggplant With Noodles

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* Exported from MasterCook *

 

Szechuan-Style Eggplant With Noodles

 

Recipe By : Pasta East to West by Nava Atlas, page 68

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 small eggplants -- about 1 pound total

1 tablespoon canola or peanut oil

1 teaspoon dark sesame oil

1 small onion -- minced

4 large garlic cloves -- minced, up to 5

1/4 cup dry sherry

1/4 cup vegetable stock or water

1 teaspoon grated fresh ginger

8 ounces Chinese wheat noodles

OR udon or linguine

8 ounces extra-firm tofu -- diced

4 large celery stalks

thinly sliced on the diagonal

1/4 cup hoisin sauce

1 tablespoon natural soy sauce -- or more to taste

Hot chile oil

OR Asian hot sauce

OR Tabasco sauce -- to taste

 

6 servings

 

This recipe is based on one of my favorite Chinese take-out dishes. The

problem with the restaurant version is that it is usually rather

oily. I've devised this low-fat version as a way to satisfy my craving for

it, and, at the same time, I've added enough tofu to make it a substantial

main dish.

 

Peel the eggplants, cut them into 1/2-inch-thick slices, then slice the

rounds thinly into strips.

 

Heat the oil in a wok or stir-fry pan. Add the onion and garlic, and sauté

over medium-low heat until golden.

 

Add the sherry and stock to the stir-fry pan, followed by the eggplant

strips and ginger. Cover and cook over medium heat for 5 minutes, stirring

once or twice.

 

Cook the noodles in plenty of rapidly simmering water until al dente. When

done, drain them and transfer to a covered container to keep warm.

 

Meanwhile, stir the tofu, celery, and hoisin sauce into the wok. Season to

taste with soy sauce and chile oil. Stir-fry over medium-high heat,

uncovered, for 10 minutes. Serve at once over the hot noodles.

 

Calories: 230, Carbohydrate: 35 g, Cholesterol: 0 g, Total Fat: 5 g,

Protein: 10 g, Sodium: 749 mg

 

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