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Salads, Pickles, and Other Cold Foods
2 thin eggplants, peeled and shredded, and tossed with two tablespoons of red wine vinegar
3 Tablespoons thin soy sauce
2 Tablespoons granulated sugar
1 Tablespoon vegetable oil
2 large cloves garlic, peeled and finely minced
1 Tablespoon fresh ginger, peeled and finely minced
2 teaspoons Shaoxing wine or dry sherry
2 Tablespoons sesame oil
1. Steam eggplant over rapidly boiling water for twenty minutes, then drain and squeeze out any excess water and vinegar.
2. Mix soy sauce and sugar. Heat the oil and stir-fry the garlic and ginger for one minute, then add soy sauce mixture, the wine and the sesame oil. Bring to the boil. Add the shredded eggplant, refrigerate or serve at room temperature.
3. Refrigerate for two or more hours, drain, then serve.