Hot and Sour Szechwan Eggplant (low fat)
rec.food.recipes/Dancer/1999

8 to 6 Japanese eggplants sliced in 1/2 inch rounds
2 to 1 tablespoon sesame oil
6 cloves garlic, finely chopped
1/4 cup soy sauce
1/4 rice vinegar
1/2 cup vegetable stock
1 teaspoon to 1 tablespoon Tabasco sauce, (to taste)
1 tablespoon cornstarch
1 large red bell pepper, chopped
2 to 1 tablespoon minced ginger
8 rehydrated dried shitakes, or cloud ears, sliced
sliced green onions and cilantro for garnish

In large bowl, toss eggplant with oil.

Heat wok or large skillet on high until just smoking. Add eggplant, stir for 2 minutes, add garlic. Cover wok and lower heat to medium high. Let eggplant steam for 5 to 10 minutes, stirring occasionally until eggplant is light brown.

In large cup, combine soy, vinegar, stock, hot sauce and cornstarch. Add peppers, ginger and mushrooms to wok and cook for 5 minutes until eggplant is tender.

Reduce heat to medium, stir in liquid ingredients and stir until thick. Garnish with green onions and cilantro.