Roll cutt eht chinese eggplants or, if using the regular large variety, trim and cut them into 1-inch cubes.
Sprinkle the cubes with salt and leave in a sieve to drain for 2 minutes, then rinse under cold running water and pat them dry with paper towels.
Heat a wok or large skillet to a moderate heat.
Add the oil and let it heat up for a few seconds, then add the eggplant, garlic, ginger and scallions and stir-fry for 1 minute, until they are thoroughly mixed together.
Now add the rest of the ingredients except for the scallions.
Turn the heat down and cook, uncovered, for 1 to 15 minutes, until the eggplant is tender, stirring occasionally.
Return the heat to high and continue to stir until the liquid has been reduced and has thickened slightly.
Turn the mixture onto a serving dish and garnish with the chopped scallion tops.
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