1. Cut the stem off the eggplant and dice the eggplant into small cubes; sprinkle the cubes with salt and set in a colander to drain for about 15 minutes, then squeeze most of the liquid out. 2. In a small bowl, combine soy sauce, sugar, vinegar, and water. 3. Heat a wok over medium high heat and and add 1 tablespoon of dry sherry; stir fry the pepper flakes, ginger, and white part of the green onions until fragrant. 4. Add the eggplant, reduce heat, and saute about 8 to 10 minutes, stirring occasionally, until the eggplant is cooked through. 5. Add in the soy sauce mixture and turn the heat to high, cooking until most of the liquid is evaporated, about 5 minutes; be sure to stir so that the eggplant is thoroughly coated with the sauce. 6. Make a slurry with the remaining sherry and the cornstarch; add to wok and stir until thickened; toss in green onion tops. 7. Serve over plain white rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
