Szechwan Eggplant (version III)

3 tablespoons oil
1 pound eggplant, cut into dice
4 garlic, minced
2 tablespoons fresh ginger, minced
4 scallions (white and green), minced
1 handful hot red peppers, whole (about 10)
2 tablespoons prepared chili paste with garlic
2 tablespoons rice wine or dry sherry
2 tablespoons soy sauce
1/2 tablespoon sugar, optional
1 tablespoon chekiang black vinegar or 2 tablespoon wine vinegar
1/2 cup water or broth
2 tablespoons sesame oil

Heat oil to high and add eggplant. This recipe does not call for the eggplant to be pretreated. Stir-fry a minute. Add garlic, ginger, [hot red peppers,] and scallions. Stir-fry a minute. Add all the rest of the ingredients. Stir-cook 3 minutes over high heat. Reduce heat and let stew 10 minutes or until eggplant is tender. Serve with rice.



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