Cambodian Eggplant
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Found at Recipes from Asia website for ZWT9.
- Ready In:
- 35mins
- Serves:
- Units:
1
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ingredients
- 1 large eggplant
- 4 tablespoons soy sauce
- 3 tablespoons sugar
- 1⁄4 cup distilled white vinegar
- 1⁄4 cup water
- 1 tablespoon dry sherry
- 1 teaspoon crushed dried red pepper
- 6 slices ginger, about the size and thickness of a quarter
- 4 scallions, chopped, separate white and green parts
- 1 tablespoon cornstarch, combined with
- 2 tablespoons water
directions
- 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 TB dry sherry in a large skillet or wok. Add crushed red pepper 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 shouldn't 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 water and cornstarch.
- Add chopped green part of scallions and water/cornstarch. Stir and cook until thick. Serve hot over plain rice.
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I love eggplant cooked like this and enjoyed this dish with rice. Thanks!Reply
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Found at Recipes from Asia website for ZWT9.
