Ingredients

• 1 large eggplant
• 4 tablespoons soy sauce
• 3 tablespoons sugar
• 1/4 cup distilled white vinegar
• 1/4 cup water
• 2 tablespoons dry sherry, divided
• 1 teaspoon crushed red pepper flakes
• 6 slices fresh ginger (about the size and thickness of a quarter each)
• 4 green onions, sliced (white and green parts divided)
• 1 tablespoon cornstarch

Instructions

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.