Szechuan Eggplant
This makes A LOT! But I love it so much it is gone pretty fast. Freezes ok.
-- 1 lb eggplant, cut into dice-sized dice
-- garlic to taste
-- 1/2 t ground ginger
-- 4 scallions, minced
-- 2 T prepared chili paste with garlic (adjust to taste)
-- 2 T rice wine or cooking sherry
-- 2 T soy sauce
-- 1/2 c vegetable broth (or use soaking mushroom water)
-- 8-10 shiitake mushrooms, cleaned, and diced. (soak if dried)
"Stir-fry" eggplant in a dry nonstick for about 5 minutes until it
starts to turn that "clearish tan." Add all the rest of the
ingredients. Reduce heat and let stew 10-20 min or until eggplant is tender. Add
more stock/water if needed. Serve with brown rice.
Variation: Add some red bell peppers or cauliflower florets.
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