Low-fat Hot And Sour Szechwan Eggplant

Ingredients

• 8 japanese eggplants, sliced in 1/2 inch rounds
• 2 tablespoons sesame oil
• 6 cloves garlic, finely chopped
• 1/4 cup soy sauce
• 1/4 rice vinegar
• 1/2 cup vegetable stock
• 1 tablespoon tabasco sauce, to taste
• 1 tablespoon cornstarch
• 1 large red bell pepper, chopped
• 2 tablespoons ginger, minced
• 8 shitake mushrooms, dried, rehydrated and sliced (or cloud ears)
• to taste green onion, sliced (for garnish)
• to taste cilantro (for garnish)

Recipe

• 1 in large bowl, toss eggplant with oil.
• 2 heat wok or large skillet on high until just smoking.
• 3 add eggplant, stir for 2 minutes, add garlic. cover wok and lower heat to medium high. let eggplant steam for 5 to 10 minutes, stirring occasionally until eggplant is light brown.
• 4 in large cup, combine soy, vinegar, stock, hot sauce and cornstarch.
• 5 add peppers, ginger and mushrooms to wok and cook for 5 minutes until eggplant is tender.
• 6 reduce heat to medium, stir in liquid ingredients and stir until thick.
• 7 garnish with green onions and cilantro