Hot and Sour Chinese Eggplant |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Eggplant is sauteed, then coated in a spicy sweet sauce. It is simple and delicious! I'm sure you'll enjoy this! Ingredients:
2 long chinese eggplants, cubed |
1 1/2 tablespoons soy sauce |
1 tablespoon red wine vinegar |
1 tablespoon white sugar |
1 green chile pepper, chopped |
1 teaspoon cornstarch |
1/2 teaspoon chili oil, or to taste |
2 teaspoons salt |
2 tablespoons vegetable oil |
Directions:
1. Place the eggplant cubes into a large bowl, and sprinkle with salt. Fill with enough water to cover, and let stand for 30 minutes. Rinse well, and drain on paper towels.
2. In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the sauce aside.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes. Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately.
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