Chili Garlic Eggplant

<p><a href=""><img src="" class="right"></a>I've been working on a vegetarian version of <a href="">this spicy eggplant</a> (aka Eggplant With Yu-Xiang Sauce; Yu-Xiang Qie-Zi) recipe.</p> <p>Here's my recipe: <ul><li>If you're going to serve it on <u>brown rice</u>, start that cooking. Vermicelli or jasmine or other rices are also good.</li> <li><u>6 <a href="">chinese eggplants</a></u> -- the normal kind don't taste the same. Slice them into fingers (cut the length in four and the circle in four), fry them in <u>~1/4 cup oil</u> in a non-stick pan until soft. Do this ahead, or at the same time as the next step.</li> <li><u>1 block extra-firm tofu</u>. Cut into cubes -- 4x4x2 is my usual slice. Fry in a non-stick pan in ~2 tsbp oil. Turn regularly, try to brown each side.</li> <li>Add to tofu: ~one <u>zillion cloves garlic</u> (I'm trying about 10 right now); <u>~2-3 tbsp grated ginger</u>; <u>1 tbsp+ hot bean sauce</u>. This is "<a href="">Toban Djan</a>" from <a href="">Lee Kum Kee</a> or other suppliers. It is not "chili garlic sauce" or anything like that. It's very distinctive and makes my kitchen smell of awesome. Cook a bit.</li> <li>Mix together, then add to tofu: <u>2 tbsp soy sauce, &lt; 1 tsp salt, 1 tsp sugar, 1/2 cup water, 1 veggie stock cube</u> crushed up.</li> <li>Cook a bit, then add in the eggplant strips, cook until the liquid starts disappearing.</li> <li>Add two or three <u>chopped green onions</u>, stir, then add <u>1 tbsp cornstarch</u> mixed with 2 tbsp water. Stir to thicken. If it gets dry, add more water at any time.</li> <li>Add <u>2 tsp sesame oil</u>. More is tasty and <a href="">good for you</a>.</li> <li>Make sure everything is hot and mixed, maybe give it another minute, then serve.</li> <li>Optionally, chop with <u>topped cilantro</u>.</li> </ul></p> <p></p>
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