Eggplant Szechuan(Caution: Spicy Hot!)

• 1 eggplant
• 1 Tbsp. vegetable oil
• 8 oz. fettucine or other noodles
• 1 Tbsp. grated fresh ginger root
• 4 cloves garlic, finely minced
• 1/4 tsp. dried red pepper flakes
• 2 tsp. Chinese black bean paste
• 1 tsp. soy sauce
• 1 tsp. sugar
• 1/2 c. chicken stock or water
• 2 tsp. Chinese sesame oil
• 2 tsp. Chinese dark vinegar
• 2 Tbsp. chopped green onion

1. Cut the eggplant into thumb-sized pieces.
2. Assemble all the other ingredients.
3. Heat 2 tablespoons vegetable oil and saute the eggplant over medium-low heat.
4. Keep the skillet covered between stirrings and add 2 tablespoons of water at a time if the eggplant sticks to the pan.

eggplant, vegetable oil, fettucine, ginger root, garlic, red pepper, chinese black bean paste, soy sauce, sugar, chicken, chinese sesame oil, chinese dark vinegar, green onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=996582 (may not work)