Ingredients:
4 teaspoons ginger, minced
4 teaspoons garlic, minced
1/3 cup scallions, thin sliced
1 teaspoon Chinese chili sauce
1 tablespoon dried shrimp, soaked in hot water and drained
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon balsamic vinegar
2 1/2 tablespoons hot water
4 -5 tablespoons corn or 4 -5 tablespoons peanut oil
1 1/2 lbs Chinese eggplants, tipped and roll-cut into nuggets about 1 inch long
thin-sliced scallions, for garnish
Directions:
Combine aromatics.
Combine sauce ingredients.
Heat large heavy skillet.
Add 3 tbs.
oil and swirl to glaze pan.
Reduce heat to moderate.
Add aromatics, stir gently 20-30 seconds- do not brown.
Add eggplant, toss to combine.
Adjust heat so eggplant cooks without scorching.
Drizzle in more oil as needed to keep from sticking, but beware that eggplant will absorb oil.
Stir sauce and add to pan.
Toss well to combine.
Bring liquid to simmer, cover pan, and simmer until liquid is 90% absorbed, 2-3 minutes.
Serve hot, tepid, or cold.
Garnish with scallion rings.
Servings: 4
Time preparation: 20 min.
Time total: 35 min.