Ingredients Jump to Instructions ↓

  1. Fish Fragrant Eggplant

  2. (no, there is no fish but it is supposed to taste something like fish)

  3. Serves 4 Radically adapted from Ethnic Cuisine by Elisabeth Rozin

  4. 1 large eggplant

  5. 4 tbl soy sauce

  6. 1 tbl cornstarch

  7. 3 tbl dry sherry

  8. 3 tbl sugar

  9. 1/4 cup distilled white vinegar

  10. 1/4 cup water

  11. 1 tsp crushed dried red pepper

  12. 6 slices ginger, about the size and thickness of a quarter

  13. 4 scallions, chopped, separate white and green parts

  14. 1. Cut stem end off eggplant. Dice eggplant into small cubes.

  15. Sprinkle eggplant with salt and place in a colander to drain.

  16. Let sit for 15 minutes. Squeeze as much liquid out as possible.

  17. 2. In a small bowl, combine soy sauce, sugar, vinegar and water.

  18. 3. Heat 1 tbl dry sherry in a large skillet or wok. Add red

  19. peppers and stir. Add ginger, white part of scallion. Stir

  20. fry briefly until ginger becomes fragrant. Add the squeezed

  21. eggplant and saute approximately 8-10 minutes, stirring

  22. occasionally, until eggplant is thoroughly cooked. You shouldn't

  23. have any trouble with sticking because the eggplant still

  24. has a bit of moisture in it but if it does, add a little bit

  25. of water or sherry.

  26. 4. Add soy sauce mixture and cook over high heat until most of

  27. the liquid is evaporated and eggplant is thoroughly

  28. coated with reduced sauce - about 5 minutes.

  29. 5. Combine 2 tbl sherry with cornstarch.

  30. 6. Add chopped green part of scallions and sherry mixed with

  31. cornstarch. Stir and cook until thick. Serve hot over plain rice.


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