Cambodian Eggplant

Directions

1. 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. 2
   In a small bowl, combine soy sauce, sugar, vinegar and water.
3. 3
   Heat 1 TB dry sherry in a large skillet or wok. Add crushed red pepper 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. 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. 5
   Combine water and cornstarch.
6. 6
   Add chopped green part of scallions and water/cornstarch. Stir and cook until thick. Serve hot over plain rice.