Szechuan Eggplant and Tofu Yield: 4 servings Ingredients: 3 Tbsp soy sauce 1/4 cup dry sherry or Chinese rice wine 1 Tbsp white or brown sugar 1 Tbsp cider vinegar 3 Tbsp cornstarch 2 Tbsp peanut oil 1 med onion, thinly sliced 1 lrg eggplant, cut into thin strips 3/4 tsp salt 2 Tbsp minced garlic 1 Tbsp minced fresh ginger 1/4 tsp black pepper 3 cakes firm tofu, cut into strips 8 scallions (green portion minced, white in strips) 1 bunch cilantro, minced (optional) cayenne pepper to taste Combine soy sauce, vinegar, sherry, sugar in a liquid-measuring cup. Add enough water to make up to 1 cup. Place cornstarch in a small bowl, pour in the liquid, pour on the liquid and whisk till dissolved. Set aside. Heat a large wok over a high flame. Add oil and onion and stir fry for about a minute. Add eggplant and salt and stir fry for 8-10 minutes till the eggplant is soft. Add garlic, ginger, black pepper, and cayenne. Cook a few minutes more. Add tofu and scallion bottoms. Stir the bowl of liquid that has been set aside and add to the wok. Mix well and stir fry for another few minutes till the sauce is thickened. Remove from the heat and serve over rice topped with scallion greens & cilantro.