[CH] vegetarian holiday fare

Rain (rain@wwbbs.otherside.com)
Fri, 18 Dec 1998 06:08:36 GMT

FELLOW VEGETARIAN CHILEHEADS: 
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What dishes are y'all planning for your respective winter holidays?
This will be the main dish at my Solstice feast: 
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-Begin Recipe Export- QBook version 1.00.14
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Title: Szechwan Eggplant and Tofu
Keywords: main dishes, vegan, chiles
      Yield: 4 servings
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    3 Tbsp Soy sauce
    1/4 c  Dry sherry or Chinese rice wine (dealcoholized is fine)
    1 Tbsp White or brown sugar
    2 Tbsp Chinese or Vietnamese red chile paste, or to taste 
         {ed.--My addition; not in original recipe.]
    1 Tbsp Cider vinegar
    3 Tbsp Cornstarch
      2 tb Peanut oil
      1 md Onion, thinly sliced
      1 lg Eggplant, cut into thin strips
    3/4 ts Salt
      2 tb Minced garlic
      1 tb Minced fresh ginger
    1/4 ts Black pepper
      3    Cakes firm tofu, cut into strips
      8    Scallions: greens minced, whites in strips, keep separate
           Cilantro or parsley, minced (optional)
           Cooked rice                   

  Combine soy sauce, vinegar, sherry, sugar and chile paste in a
  liquid-measuring cup. Add enough water to make up to 1 cup. Place
  cornstarch in a small bowl, pour in the liquid and whisk till
  dissolved.  Set aside.
 
  Heat a large wok over a high flame.  Add oil & onion & stirfry for
  about a minute.  Add eggplant & salt & stirfry for 8 to 10 minutes
  till the eggplant is soft. Add garlic, ginger & black pepper. 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 or parsley.   [ed.--Good with jasmine tea; follow with almond
  cookies, more tea and tangerines.]

  Sourcetag missing, but came to me from Jim Weller <smooch>

-End Recipe Export-