Preparation:

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 Tbsp 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 sauté 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 Tbsp sherry with cornstarch.

Add chopped green part of scallions and sherry mixed with cornstarch. Stir and cook until thick.

Serve hot over plain rice.

Servings:
Source: Sharon Badian
Submitted by: Recipe Group Member
Date: Apr 28, 1994

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