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“This is a Cambodian vegetarian recipe.”

Ingredients Nutrition


  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.

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