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
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 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.
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 tbl water with cornstarch.
6. Add chopped green part of scallions and sherry mixed with cornstarch. Stir and
cook until thick. Serve hot over plain rice. kwvegan vegan