Hot and Sour Chinese Eggplant

Hot and Sour Chinese Eggplant

Eggplant is sauteed, then coated in a spicy sweet sauce. It is simple and delicious! I'm sure you'll enjoy this!

Active Time
30 mins
Total Time
35 mins
Yield
4 servings

How to Make It

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

Ingredients

  • 2 eggplant, unpeeled (approx 1.25 lbs)s 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

Share Recipe

Other Recipes You May Like

Course Title

Tasty Collard Greens

5.0
Course Title

Mom's Squash Casserole

4.0
Course Title

Glazed Pearl Onions With Raisins And Almonds

4.0
Course Title

Cheddar-Carrot Casserole

5.0
Course Title

Cream-Braised Brussels Sprouts

5.0
Course Title

Ratatouille Provencale

5.0
Course Title

Avocado Toast with Cauliflower Mash

0.0
Course Title

Awesome Broccoli Marinara

4.0
Course Title

Marinated Grilled Eggplant

4.0
Course Title

Jen's Maple Pumpkin Pie

5.0
Course Title

Sweet Potato Pone

5.0
Course Title

Eggplant Gratin

5.0