Fragrant Eggplant

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Found on an asian recipes website. posting for zwt-laos.

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Steps

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Cut stem end off eggplant.

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Dice eggplant into small cubes.

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Sprinkle eggplant with salt and place in a colander to drain.

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Let sit for 15 minutes.

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Squeeze as much liquid out as possible.

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In a small bowl , combine soy sauce , sugar , vinegar and water.

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Heat 1 tbs dry sherry in a large skillet or wok.

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Add red peppers and stir.

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Add ginger , white part of scallion.

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Stir fry briefly until ginger becomes fragrant.

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Add the squeezed eggplant and saute approximately 8-10 minutes , stirring occasionally , until eggplant is thoroughly cooked.

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You shouldnt have any trouble with sticking because the eggplant still has a bit of moisture in it but if it does , add a little bit of water or sherry.

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Add soy sauce mixture and cook over high heat until most of the liquid is evaporated and eggplant is thoroughly coated with reduced sauce about 5 minutes.

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Combine 2 tbs sherry with cornstarch.

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Add chopped green part of scallions and sherry mixed with cornstarch.

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Stir and cook until thick.

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Ser.

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Ingredients

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eggplant, dry sherry, soy sauce, cornstarch, sugar, distilled white vinegar, water, crushed red pepper flakes, ginger, scallions