MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Szechwan Eggplant & Tofu
Categories: Chinese, Stir fry
Yield: 6 Servings

3 tb Soy or safflower oil
1/2 c Onion; thinly sliced
3 Scallions; greens minced;
-bottoms cut into strips
1 tb Fresh garlic; minced
1 ts Fresh ginger; grated
1/4 ts Anise; freshly-ground
1 lg Eggplant; cut into thin
-slices lengthwise; then
-strips cut across, (7-8 c)
4 Fresh tofu cakes; cut into
-chunks
1/2 oz Tree ears; soaked in boiling
-water until soft; then
-sliced
1/2 ts Salt
1/4 ts Ground black or Szechwan
-pepper; or more
1/4 ts Cayenne pepper

MMMMM---------------------------SAUCE--------------------------------
3 tb Tamari
3 tb Sherry
1 ts Sugar
1 ts Dark vinegar
3 tb Corn starch

Preparation time: 1 1/2 hours

Szechwan is the spiciest of Chinese cuisines. This is a stir-fry dish,
which means you should have your ingredients prepared and assembled
when your dinner guests arrive, so you can fry and serve immediately.
Your rice should be a little more than half-done when frying begins.
Start about 2 1/2 cups dry rice in 4 1/2 c boiling water about 10-15
minutes before frying.

About some of the exotic ingredoients in this recipe: "tree ears" are
a dried fungus, related to mushrooms. They are sold in little
ounce-packets in Asian food stores. Szechwan pepper is not always
easy to find, but if you find some, prepare it by dry-roasting in a
skillet until it smokes lightly, giving off an incense-like aroma.
Then remove from heat and grind it in a spice grinder or with mortar
and pestle. If you can't get it, black pepper will do.

Heat oil in wok or large, heavy skillet. Add onions, garlic, and salt.
Stir-fry 5 minutes. Add ginger and fry 5 more minutes. Add eggplant
and stir fry over fairly high flame until eggplant begins to wilt
(about 8-10 minutes). Add anise, tofu, tree ears, and pepper.

Mix liquid sauce ingredients with enough water to make 1 cup. Whisk
the tamari-liquid mixture into the corn starch until you have a smooth
substance. Add to the eggplant, mix well, and cover. Lower the heat
and let sit about 5 minutes. Then, uncover, raise heat back to
medium, and stir-fry until the eggplant is very tender. Toss in
scallion bottoms (in strips) just before removing from the heat.
Sprinkle scallion greens on top of each serving.

Recipe by Moosewood Cookbook

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