Fragrant Eggplant Chinese Vegetarian Recipe
- Womenscorner Desk
- July 14, 2020
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 ithoroughly 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.
