Hot and Sour Chinese Eggplant

Name: Hot and Sour Chinese Eggplant
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Ingredients: 2 long Chinese eggplants, cubed; 1 ½ tablespoons soy sauce; 1 tablespoon red wine vinegar; 1 tablespoon white sugar; 1 green chile pepper, chopped; 1 teaspoon cornstarch; ½ teaspoon chili oil, or to taste; 2 teaspoons salt; 2 tablespoons vegetable oil

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Prep Time: 30 minutes

Cook Time: 5 minutes

Total: 35 minutes

Servings: 4

Author : Bonnie

Ingredients

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Instructions

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Step 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.

Step 2

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

Step 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.