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Name: Spicy Szechuan Eggplant
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 ts Salt to taste; 2 tb Rice vinegar; 2 tb Sesame seeds for garnish;; 1 ts Sugar; 1 md Eggplant; peeled, sliced and; 1 ts Salt; 2 Stalks celery; thinly sliced; 1 md Onion; peeled, cut into thin; 1 tb Fresh garlic minced; 3 Scallions; both white &; 1/2 ts Fennel seeds; (optional); 1 tb Finely chopped fresh green; 1 md Red bell pepper; seeds &

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INGREDIENTS

1/2 ts Salt ; to taste
2 tb Rice vinegar
2 tb Sesame seeds for garnish;
1 ts Sugar
1 md Eggplant; peeled, sliced and
1 ts Salt
2 Stalks celery; thinly sliced
1 md Onion; peeled, cut into thin
1 tb Fresh garlic ; minced
3 Scallions; both white &
1/2 ts Fennel seeds; (optional)
1 tb Finely chopped fresh green
1 md Red bell pepper; seeds &

Servings

INSTRUCTIONS

Sprinkle eggplant with salt, toss, place in a colander for 30 mins to drain. Rinse with cold water, drain & set aside. Heat a nonstick wok over high heat for 2 minutes. Spray with PAM. Add garlic, scallins and green chilli pepper, and stir fry for 15 secs. Add eggplant, & stir fry for 1 min. Add celery & onion & stir fry for 2 minutes. Add red pepper, stir fry for 30 secs. Add the remaining sauce ingredients, stir to mix and heat through. Cover wok (with wok cover) for 30 ecs to 1 minute (till you smell the fragrance of the vegies). Transfer to serving dish. Garnish with sesame seeds. Posted to EAT-LF Digest by "K Lim" on Sep 1, 1998,

NOTES

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Spicy Szechuan Eggplant

1/2 ts Salt to taste
2 tb Rice vinegar
2 tb Sesame seeds for garnish;
1 ts Sugar
1 md Eggplant; peeled, sliced and
1 ts Salt
2 Stalks celery; thinly sliced
1 md Onion; peeled, cut into thin
1 tb Fresh garlic minced
3 Scallions; both white &
1/2 ts Fennel seeds; (optional)
1 tb Finely chopped fresh green
1 md Red bell pepper; seeds &

Sprinkle eggplant with salt, toss, place in a colander for 30 mins to  drain. Rinse with cold water, drain & set aside.    Heat a nonstick wok over high heat for 2 minutes. Spray with PAM. Add  garlic, scallins and green chilli pepper, and stir fry for 15 secs.    Add eggplant, & stir fry for 1 min. Add celery & onion & stir fry for 2  minutes.    Add red pepper, stir fry for 30 secs.    Add the remaining sauce ingredients, stir to mix and heat through.    Cover wok (with wok cover) for 30 ecs to 1 minute (till you smell the  fragrance of the vegies).    Transfer to serving dish. Garnish with sesame seeds.    Posted to EAT-LF Digest by "K Lim" <koombana_TheGreat@bigfoot.com> on Sep  1, 1998,

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Nutrition

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Serving Size: 1 Serving (60g)
Recipe Makes: 1 servings

Calories: 89
Calories from Fat: 3 (3%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 6mg		0 %
Potassium 147.8mg		4 %
Total Carbohydrate 21.1g		6 %
	Dietary Fiber 2.6g	10 %
	Sugars, other 18.6g
Protein 1.5g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 89

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