Lamb and Eggplant with Yu-Xiang sauce

A classic Szechuan Chinese dish that features garlic and ginger in large quantities. It also uses Szechuan pepper [different from other peppers, this causes a tingly, slightly numbing sensation, and enhances the flavor of spicy foods]

• 1 eggplant, cut into strips
  1/4 cup peanut or olive oil
  dash of sesame oil
• 6-12 cloves of garlic, chopped [to taste]
  1 T finely chopped ginger
  1/2 cup finely chopped greens [scallions, garlic chives, leeks]
  1/4 t Szechuan pepper [optional]
• 
  1/2 lb lamb cut into 1/2" cubes [can substitute pork]
• 1 medium onion, sliced vertically into thin strips
• 1 T Chinese hot chili bean paste [to taste]

1/4 cup rice wine
1/4 soy sauce with 1/2 t cornstarch

1/4 cup chopped cilantro

1. Prepare the eggplant by first cutting lengthwise into 1/2" slices. Then reduce these to strips about 1" wide and 3" long. Put on a plate between layers of paper towels and sprinkle with salt. Letsit for anhour or more to remove water.

2. Heat oil and sesame oil over high heat in wok or large saucepan. Toss in the eggplant strips , reduce heat slightly and stir fry until limp. Remove to a paper towel on a plate to remove excess oil

3. In same wok, bring heat back to high, and stir fry the garlic, ginger and chopped greens for 2' then add the lamb and onion and continue ti stir fry for 3-4'. Add the chili bean paste, and mix, then add the rice wine and soy sauce. Reduce heat to a simmer for 5'

4. Mix in the eggplant, toss to combine and top with cilantro before serving.

CIA World Factbook for China