Name: Hot and Sour Chinese Eggplant
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Long Chinese eggplants, cubed - 2; Soy sauce - 1 ½ tablespoons; Red wine vinegar - 1 tablespoon; White sugar - 1 tablespoon; Green chile pepper, chopped - 1; Cornstarch - 1 teaspoon; Chili oil, or to taste - ½ teaspoon; Salt - 2 teaspoons; Vegetable oil - 2 tablespoons

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Hot and Sour Chinese Eggplant

1. Long Chinese eggplants, cubed - 2

2. Soy sauce - 1 ½ tablespoons

3. Red wine vinegar - 1 tablespoon

4. White sugar - 1 tablespoon

5. Green chile pepper, chopped - 1

6. Cornstarch - 1 teaspoon

7. Chili oil, or to taste - ½ teaspoon

8. Salt - 2 teaspoons

9. Vegetable oil - 2 tablespoons

How to cook deliciously - Hot and Sour Chinese Eggplant

1. Stage

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. Stage

In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the sauce aside.

3. Stage

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.