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Szechuan Eggplant




Source of Recipe


Sunday_Dinner@yahoogroups.com


1 large Eggplant
1 bunch Scallions, sliced
2 Tablespoon Hot Szechuan sauce
2 Tablespoon Reduced sodium teriyaki sauce
1/4 cup Cold water

Peel eggplant. Cut into 2 inch thick rounds, then slice the rounds
into wedges like pizza. Saute in some water
or broth in a non stick pan, turning to cook the wedges evenly. Cook
for about 3-5 minutes per side, or until the slices are done to your
liking. Add the scallions. Mix the sauces and water and pour into
the pan. Stir to coat.

Serve over plain rice.