Cambodia - Fragrant-Eggplant

Fragrant-Eggplant

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

-       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 tbl 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.

-       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 tbl water with cornstarch.

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

-       Stir and cook until thick.

-       Serve hot over plain rice.