(4 servings) 2 lbs eggplant 3 Tbsp oil for frying 2 whole dried chili peppers 6 cloves garlic, minced 2 scalions, chopped, incl green part 1 tsp sesame oil (I sometimes toss in some extra veggies if it's the only dish I'm cooking) sauce: 1 Tbsp Szechwan sweet bean sauce or ground bean sauce 2 Tbsp black soy sauce 2 tsp brown sugar 1 Tbsp pale dry sherry 1 tsp chili oil Make 4 slashes around eggplant, about 1" deep. Steam until soft. Cool. Tear into thin strips lengthwise. Discard some seeds. Heat oil in wok. Fry chili peppers until dark brown & discard. Add garlic & scallions & brown slightly. Add sauce mix & cook to bubble. Add eggplant. Add sesame oil.