Eggplant Szechuan(Caution: Spicy Hot!) - cooking recipe

Ingredients

1 eggplant
1 Tbsp. vegetable oil
8 oz. fettucine or other noodles
1 Tbsp. grated fresh ginger root
4 cloves garlic, finely minced
1/4 tsp. dried red pepper flakes
2 tsp. Chinese black bean paste
1 tsp. soy sauce
1 tsp. sugar
1/2 c. chicken stock or water
2 tsp. Chinese sesame oil
2 tsp. Chinese dark vinegar
2 Tbsp. chopped green onion

Preparation

Cut the eggplant into thumb-sized pieces.
Assemble all the other ingredients.
Heat 2 tablespoons vegetable oil and saute the eggplant over medium-low heat.
Keep the skillet covered between stirrings and add 2 tablespoons of water at a time if the eggplant sticks to the pan.