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Eggplant, Sichuan Style

Vegetables, also Vegetarian Foods

Eggplant, Sichuan Style
2 Tablespoons red bean paste
1 Tablespoon soy sauce
2 teaspoons vinegar
2 teaspoons sugar
1/2 teaspoon chilli flakes
6 Tablespoons sesame oil
1 pound Asian eggplant, peeled and cut into two-inch wedges
2 cloves garlic, crushed
1 Tablespoon grated fresh ginger
1 teaspoon cornstarch mixed with one tablespoon of water
2 Tablespoons finely chopped onions
1. Mix bean paste, soy sauce, vinegar, sugar and chili and set aside.
2. Heat sesame oil in a wok or fry pan, then add eggplant, garlic, and the ginger and stir-fry over medium heat for five minutes.
3. Add bean paste mixture, cornstarch, and onions and stir-fry for two minutes, then serve.

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