Stir-fried eggplant
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Stir-fried eggplant
  Eggplant    Stir Fry    Vegetables  
Last updated 6/12/2012 1:02:09 AM. Recipe ID 25605. Report a problem with this recipe.
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      Title: Stir-fried eggplant
 Categories: Stir-fry, Vegetables, Usenet
      Yield: 4 Servings
 
      2 T  Sesame oil (or
           -a mixture of sesame
           -oil and clear vegetable
           -oil, to taste)
      6    Szechuan peppers
      1 lg Eggplant, cubed
      2    Garlic cloves,
           -crushed or minced
 
  In a wok heat the oil, then toss in the Szechuan peppers.  After
  about 30 seconds (long enough for the scent to be released) toss in
  the cubed eggplant and the garlic. Stir-fry over moderately high heat
  until the eggplant is tender (about 10 minutes.) Remove the peppers
  before serving.
  
  NOTES:
  
  *  A simple Chinese-style recipe for fresh eggplant -- My favorite for
  eggplants out of the garden is to stir-fry them with garlic and hot
  peppers in sesame oil, according to this simple recipe.
  
  *  I've heard it said that the Armenians judge the value of a woman
  by how many ways she can cook eggplant.
  
  : Difficulty:  easy.
  : Time:  15 minutes.
  : Precision:  no need to measure.
  
  : Richard Newman-Wolfe
  : University of Rochester, Rochester NY
  : Nemo@Rochester.ARPA
  
  : 




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Recipe ID 25605 (Apr 03, 2005)

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