[CH] Hot oriental eggplant

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Hi Karen....try this one, I have been doing it for a long time, tastes great, serve with thai rice, and you have a complete vegetarian meal, or do any
other Asian meat dish to accompany it....
Szechuan Eggplant
1	tbls chili paste
3	tsps soy sauce, Kikkoman light, if you wish
1	tbls rice wine vinegar
1	tsp sugar
dash of salt, optional, because of the soy sauce!
3	Asian eggplants, washed well, trim both ends
2	red jals, seeded or not, your choice, sliced
2	slices of peeled ginger about 1/4 inch then minced
2	tbls dry sherry
1/3	cup peanut oil

Combine first four ingredients, and salt if using, and mix well. Cut eggplants into one
inch slices....skin on!  Heat a wok to high and when a drop of water sizzles, add the peanut oil, ginger, eggplant and peppers. Stir fry this for
about a couple of minutes, and add about 1/4 cup water, lower heat and cover wok for a couple of more minutes
then add the reserved sauce mixture and the sherry, uncover and cook until sauce has thickened a little. Serve with the rice, and a salad. If it is
not hot enough, add more peppers, or hot sauce of your choice, Cheers, Doug in BC

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