Low-Fat Hot and Sour Szechwan Eggplant

Submitted by Dancer

• Ingredients: 13

ingredients

• 8 Japanese eggplants, sliced in 1/2 inch rounds
• 2 tablespoons sesame oil
• 6 cloves garlic, finely chopped
• 1⁄4 cup soy sauce
• 1⁄4 rice vinegar
• 1⁄2 cup vegetable stock
• 1 tablespoon Tabasco sauce, to taste
• 1 tablespoon cornstarch
• 1 large red bell pepper, chopped
• 2 tablespoons ginger, minced
• 8 shitake mushrooms, dried, rehydrated and sliced (or cloud ears)
• to taste green onion, sliced (for garnish)
• to taste cilantro (for garnish)

directions

1. In large bowl, toss eggplant with oil.
2. Heat wok or large skillet on high until just smoking.
3. Add eggplant, stir for 2 minutes, add garlic. Cover wok and lower heat to medium high. Let eggplant steam for 5 to 10 minutes, stirring occasionally until eggplant is light brown.
4. In large cup, combine soy, vinegar, stock, hot sauce and cornstarch.
5. Add peppers, ginger and mushrooms to wok and cook for 5 minutes until eggplant is tender.
6. Reduce heat to medium, stir in liquid ingredients and stir until thick.
7. Garnish with green onions and cilantro