The World Vegetarian Cookbook/1999

Eggplant and Pepper Szechuan Style
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 30 minutes 7-8 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
oil for frying 1 large eggplant, cubed 2 cloves garlic, minced
1-inch piece fresh ginger root, peeled and shredded 1 onion, cut into 1-inch pieces 1 small green bell pepper, cored and cut into 1-inch pieces
1 small red bell pepper, cored and cut into 1-inch pieces 1 red or green chili, cored and cut into thin strips 1/2 cup vegetable broth
1 tsp sugar 1 tsp vinegar pinch of salt and freshly ground black pepper
1 tsp cornstarch 1 tbsp soy sauce dash of sesame oil
oil for cooking



1 Heat about 3 tbsps oil in a wok. Add the eggplant and stir-fry 4 to 5 minutes. Add the eggplant and stir-fry 4 to 5 minutes. It may be necessary to add more oil as the eggplant cooks. Remove from the wok and set aside.
2 Reheat the wok and add 2 tbsps oil. Add the garlic and ginger root and stir-fry for 1 minute. Add the onion and stir-fry for 2 minutes. Add the bell pepper and chili and stir-fry for 1 minute. Return the eggplant to the wok along with the remaining ingredients.
3 Bring to a boil, stirring constantly, and cook until the sauce thickens and clears. Serve immediately.

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