*  Exported from  MasterCook  *
 
                        Eggplant in Szechwaun Sauce
 
 Recipe By     : cheng@Kids.wustl.edu (Judy Cheng)
 Serving Size  : 0    Preparation Time :0:00
 Categories    : Sauces And Preserves             Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    eggplant (1&1/2 lbs)
    2                    fresh jalapenos -- (3″ each),seeded/chopped
    4      cloves        garlic, minced
    1                    lg. green onion, chopped in 1/2″ pcs.
      1/2  c             oil
                         -------Sauce-------
      1/4  c             soy sauce
      1/2  c             water
      1/2  tsp           white pepper (to 1 tsp)
    1      tsp           sugar
    1      Tbsp          cornstarch
 
 
 Cut eggplant into 1“x 3″ julienne pcs. Soak in ice water for 15 min.
 Drain eggplant and dry with paper towels. Heat wok, add oil. Add eggplant,
 stir to coat with oil, cover and cook 2 min. Uncover and continue cooking
 for 2 min. Add chopped peppers, garlic, green onion, and cook until
 eggplant is tender (20 to 30 min.) Pieces must be completely limp before
  sauce is added. Stir sauce ingredients together and add to eggplant.
 Stir until thick. Remove to serving dish. Serve just warm or at room
 temp. for optimum taste.
 
 [I have made this a few times with varying success. If I get good,
 very hot jalapenos, the dish is wonderful and VERY hot-spicy. It can
 be made with 1 jalapeno and less white pepper for those who don't want
 it so hot. I did not find a mildly spicy dish though to be satisfying.]
 
 Judy Chen
 
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 NOTES : In response to the request for ”eggplant in a spicy garlic sauce“, I
  post this recipe from ”The New West Coast Cuisine" cookbook, by L.
  Eckhardt.

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