Ingredients:
3 tablespoons soy sauce
1/4 cup dry sherry or 1/4 cup rice wine
1 tablespoon sugar ( white or brown)
1 tablespoon cider vinegar
3 tablespoons cornstarch
2 tablespoons peanut oil
1 medium onions, sliced
1 large eggplants, cut into strips
3/4 teaspoon salt
2 tablespoons garlic
1 tablespoon ginger, minced
1/4 teaspoon pepper
cayenne
3 pieces firm tofu, cut into strips
8 scallions, greens minced, white part cut in strips ( keep separate)
Directions:
Combine soy sauce, sherry, sugar and vinegar in a measuring cup.
Add water to make 1 cup.
Put cornstarch in a small bowl, pour in liquid, and whisk till dissolved.
Set aside.
Heat large wok (or frying pan) over high flame.
Add oil and onion, stir fry 1 minute.
Add eggplant and salt, stir fry 8 to 10 minutes.
,till eggplant is soft.
Add garlic, ginger, pepper, and cayenne.
Cook a few minutes more.
Add tofu and scallion bottoms.
Stir the bowl of liquid (step 1) from the bottom, using the whisk, and add to the wok.
Mix well, and stir fry another few minutes, until sauce is thick.
Remove from heat, serve over rice, topped with minced scallion greens and fresh cilantro.
Enjoy!
Servings: 4
Time preparation: 20 min.
Time total: 35 min.