3 tb Soy sauce

    1/4 c  Dry sherry or Chinese rice

           -wine
      1 tb White or brown sugar

      1 tb Cider vinegar

      3 tb Cornstarch

      2 tb Peanut oil

      1 md Onion, thinly sliced

      1 lg Eggplant, cut into strips,

           -thinly
    3/4 ts Salt

      2 tb Minced garlic

      1 tb Minced fresh ginger

    1/4 ts Black pepper

           Cayenne pepper to taste
      3    Cakes firm tofu, cut into

           -strips
      8    Scallions: greens minced,

           -whites in strips, keep
           -separate
      1 bn Cilantro, minced (optional)

  SZECHWAN EGGPLANT & TOFU
  SAUCE:
  Combine soy sauce, vinegar, sherry, sugar in a liquid-measuring cup. Add
  enough water to make up to 1 cup. Place cornstarch in a small bowl, pour in
  the liquid, pour on the liquid & whisk till dissolved. Set aside.
  Heat a large wok over a high flame.  Add oil & onion & stir fry for about a
  minute.  Add eggplant & salt & stir fry for 8 to 10 minutes till the
  eggplant is soft. Add garlic, ginger & black pepper & cayenne. Cook a few
  minutes more.
  Add tofu & scallion bottoms.  Stir the bowl of liquid that has been set
  aside & add to the wok.  Mix well & stir fry for another few minutes till
  the sauce is thickened.
  Remove from the heat & serve over rice topped with scallion greens &
  cilantro.
  Serves 4.