Below is a recipe that is a great quick (about 30 minutes – will be done by the time the rice is done cooking) weeknight meal that tastes like a weekend decadence.
Yield 4 servings
1 large eggplant
4 tbl soy sauce
1 tbl cornstarch
3 tbl sugar
1/4 cup distilled white vinegar
3 tbsp sherry
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
- 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 tablespoon 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 tablespoon water with cornstarch.
- Add chopped green part of scallions and sherry mixed with cornstarch. Stir and cook until thick.
- Serve hot over plain rice.