Macritchie's Szechuan Vegetables

This is a fast, spicy dish that goes well with rice and fish. Try adding tofu, too.

• Ready In: 12 mins
• Serves: 4

Ingredients

• 1⁄4 cup  cooking oil
• 1  cup globe eggplant, cut in 3/4-inch cubes
• 1⁄2 cup carrot, sliced
• 1⁄2 cup  sweet red pepper
• 1⁄2 cup onion, chopped
• 1  cup broccoli floret
• 2  tablespoons cornstarch
• 1  cup  vegetable stock
• 2  tablespoons soy sauce
• 1  tablespoon  minced fresh ginger
• 1  pinch  hot pepper flakes
• 1  pinch salt

Directions

1. In a medium hot skillet, saute the vegetables in 2 Tbs of the oil, starting with the hardest ones first, but holding the broccoli until later.
2. Stir frequently and adjust the oil as needed.
3. When the eggplant is just done, add the broccoli and continue cooking for two more minutes.
4. Using a sifter, "snow" the cornstarch over the vegetables, stir, and snow again.
5. Continue alternately sifting in the starch and stirring. The object is to coat the vegetables with the starch.
6. Mix in the minced ginger.
7. Stir the vegetable bouillon in the hot water and add the soy sauce.
8. Slowly add this to the starch-coated veggies and bring to a gentle boil.
9. Allow it to simmer until thickening, then add the hot chili pepper flakes.
10. Let this simmer for five minutes, then serve.