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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Cambodian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. In a small bowl, combine soy sauce, sugar, vinegar and water. | 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. 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. Combine water and cornstarch. | 6. Add chopped green part of scallions and water/cornstarch. Stir and cook until thick. Serve hot over plain rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1			-	-	-	-
soy sauce	4	tablespoons		33.92	3.1552	5.2096	0.3648
sugar	3	tablespoons		165.18599999999998	41.3172	0.0	0.0
white vinegar	1/4	cup	distilled	10.71	0.0238	0.0	0.0
water	1/4	cup		0.0	0.0	0.0	0.0
sherry	1	tablespoon		-	-	-	-
red pepper	1	teaspoon	crushed	1.25	0.2753	0.0584	0.0138
ginger	6	slices		10.56	2.3456	0.2402	0.099
scallion	4		chopped	128.0	29.36	7.32	0.76
cornstarch	1	tablespoon	combined	30.48	7.3016	0.0208	0.004
water	2	tablespoons		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.