Fragrant-Eggplant

Description

 * Serves 4

Ingredients

 * 1 large eggplant
 * 4 tbl soy sauce
 * 1 tbl cornstarch
 * 3 tbl sugar
 * 1/4 cup distilled white vinegar
 * 1/4 cup water
 * 1 tsp crushed dried red pepper
 * 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.
 * 2) Sprinkle eggplant with salt and place in a colander to drain. Let sit for 15 minutes.
 * 3) Squeeze as much liquid out as possible.
 * 4) In a small bowl, combine soy sauce, sugar, vinegar and water.
 * 5) Heat 1 tbl dry sherry in a large skillet or wok. Add red peppers and stir. Add ginger, white part of scallion.
 * 6) Stir fry briefly until ginger becomes fragrant. Add the squeezed eggplant and saute approximately 8-10 minutes, stirring occasionally, until eggplant is thoroughly cooked.
 * 7) 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.
 * 8) 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.
 * 9) Combine 2 tbl water with cornstarch.
 * 10) Add chopped green part of scallions and sherry mixed with cornstarch. Stir and cook until thick.
 * 11) Serve hot over plain rice. kwvegan vegan