Fragrant-Eggplant

Submitted by AZPARZYCH

"Found on an Asian recipes website. Posting for ZWT-Laos."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 4

ingredients

• 1 large eggplant
• 1 tablespoon dry sherry
• 4 tablespoons soy sauce
• 1 tablespoon cornstarch
• 3 tablespoons sugar
• 1⁄4 cup distilled white vinegar
• 1⁄4 cup water
• 1 teaspoon crushed red pepper flakes
• 6 slices ginger, about the size and thickness of a quarter
• 4 scallions, chopped, separate white and green parts

directions

1. 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.
2. In a small bowl, combine soy sauce, sugar, vinegar and water.
3. 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 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.
4. 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.
5. Combine 2 Tbs sherry with cornstarch.
6. Add chopped green part of scallions and sherry mixed with cornstarch. Stir and cook until thick. Serve hot over plain rice.

Reviews

[evelynathens]

I love most Asian ways with eggplant. This one is delicious and very easy.

 

[Sharon123]

This made a nice lunch today with Laotian rice. Thanks for posting! Made for ZWT 2013 by a member of Hot Stuff.