Szezchuan-Style Eggplant and Vegetables

INGREDIENTS: Sauce:
3/8 cup chili paste
1 Tbsp. fresh ginger, minced
1 cup soy sauce
¾ cup rice wine vinegar
3/8 cup sesame oil
¾ tsp. garlic, minced
¼ cup sugar
1 cup peanut oil
3 ¼ cups red peppers, 1 inch dice
3 ¾ cups green peppers, 1 inch dice
1 ¼ cups yellow peppers, 1 inch dice
21 cups eggplant, 1 inch cubes
12 ½ cups bok choy, 1 inch dice
1 ½ cups green onions, ½ inch chopped
3 cups water
5/8 cup sherry

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