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ble).
V* teaspoon dried red pepper flakes
2 tablespoons dry sherry wine
2 tablespoons wine vinegar (preferably white rice wine but regular white or red wine vinegar will do as a substitute).
2 tablespoons sugar
IV2 tablespoons soy sauce
2 medium cloves garlic mashed into a paste with 1-2 tablespoons chili powder
1 teaspoon cornstarch
1 teaspoon sesame oil
Toss eggplant in strainer with salt. Let stand 30 minutes. Rinse off salt, drain and spread eggplant to dry on paper towels. Set aside.
Combine com oil, 1 tablespoon sesame oil and dried red pepper flakes in large, heavy skillet (or wok) over high heat. Cook, stirring to prevent burning, until pepper flakes turn black. Add onion, ginger and diced garlic; stir-fry for
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