Szechuan Eggplant

Course : Eggplant
Serves: 16
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1/4 cup chile paste
2 tablespoons soy sauce
1/4 cup white wine
2 tablespoons red wine vinegar
1 teaspoon sugar
1/4 cup vegetable stock
2 pounds eggplant
1/4 cup garlic
1/2 cup scallions
1 cup peanut oil
1 tablespoon sesame oil

Preparation / Directions:

combine chile paste, soy sauce, wine, vinegar, sugar, and stock-mix well heat oil in a wok, over a moderately-high flame add the eggplant and stir-fry until lightly browned on all sides add the garlic, ginger, and scallions stir-fry for 1 minute stir in the sauce mixture cover, reduce heat, and simmer for 15-20 minutes, until tender uncover and reduce as necessary to thicken stir in sesame oil-mix well serve hot, with rice


Nutritional Information:

31 Calories (kcal); 1g Total Fat; (28% calories from fat); 1g Protein; 5g Carbohydrate; trace Cholesterol; 156mg Sodium

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