Description
Found on an asian recipes website. Posting for zwt-laos.
Ingredients
- Eggplant
- Dry Sherry
- Soy Sauce
- Cornstarch
- Sugar
- Distilled White Vinegar
- Water
- Crushed Red Pepper Flakes
- Ginger
- Scallions
Instructions
- Cut stem end off eggplant
- Dice eggplant into small cubes
- Sprinkle eggplant with salt and place in a colander to drain
- Let sit for 15 minutes
- Squeeze as much liquid out as possible
- In a small bowl, combine soy sauce, sugar, vinegar and water
- Heat 1 tbs dry sherry in a large skillet or wok
- Add red peppers and stir
- Add ginger, white part of scallion
- Stir fry briefly until ginger becomes fragrant
- Add the squeezed eggplant and saute approximately 8-10 minutes, stirring occasionally, until eggplant is thoroughly cooked
- 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
- 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
- Combine 2 tbs sherry with cornstarch
- Add chopped green part of scallions and sherry mixed with cornstarch
- Stir and cook until thick
- Serve hot over plain rice