Low-Fat Hot and Sour Szechwan Eggplant

• 8 Japanese eggplants, sliced in 1/2 inch rounds
• 2 tablespoons sesame oil
• 6 cloves garlic, finely chopped
• 14 cup soy sauce
• 14 rice vinegar
• 12 cup vegetable stock
• 1 tablespoon Tabasco sauce, to taste
• 1 tablespoon cornstarch
• 1 large red bell pepper, chopped
• 2 tablespoons ginger, minced
• 8 shitake mushrooms, dried, rehydrated and sliced (or cloud ears)
• to taste green onion, sliced (for garnish)
• to taste cilantro (for garnish)

1. In large bowl, toss eggplant with oil.
2. Heat wok or large skillet on high until just smoking.
3. Add eggplant, stir for 2 minutes, add garlic.
4. Cover wok and lower heat to medium high.
5. Let eggplant steam for 5 to 10 minutes, stirring occasionally until eggplant is light brown.
6. In large cup, combine soy, vinegar, stock, hot sauce and cornstarch.
7. Add peppers, ginger and mushrooms to wok and cook for 5 minutes until eggplant is tender.
8. Reduce heat to medium, stir in liquid ingredients and stir until thick.
9. Garnish with green onions and cilantro

eggplants, sesame oil, garlic, soy sauce, rice vinegar, vegetable stock, tabasco sauce, cornstarch, red bell pepper, ginger, mushrooms, green onion, cilantro

Taken from www.food.com/recipe/low-fat-hot-and-sour-szechwan-eggplant-4259 (may not work)