3 tb Soy sauce

1/4 c Dry sherry or Chinese rice

-wine 1 tb White or brown sugar

1 tb Cider vinegar

3 tb Cornstarch

2 tb Peanut oil

1 md Onion, thinly sliced

1 lg Eggplant, cut into strips,

-thinly 3/4 ts Salt

2 tb Minced garlic

1 tb Minced fresh ginger

1/4 ts Black pepper

Cayenne pepper to taste 3 Cakes firm tofu, cut into

-strips 8 Scallions: greens minced,

-whites in strips, keep -separate 1 bn Cilantro, minced (optional)

SZECHWAN EGGPLANT & TOFU SAUCE: 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 & whisk till dissolved. Set aside. Heat a large wok over a high flame. Add oil & onion & stir fry for about a minute. Add eggplant & salt & stir fry for 8 to 10 minutes till the eggplant is soft. Add garlic, ginger & black pepper & cayenne. Cook a few minutes more. Add tofu & scallion bottoms. Stir the bowl of liquid that has been set aside & add to the wok. Mix well & stir fry for another few minutes till the sauce is thickened. Remove from the heat & serve over rice topped with scallion greens & cilantro. Serves 4.