Hot and Sour Chinese Eggplant recipe
All Recipes Side Dish Vegetables Eggplant
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
Nutrition Info
- 153.4 caloriescarbohydrate: 21.1 gcholesterol: : -fat: 7.8 gfiber: 9.5 gprotein: 3.4 gsaturatedFat: 1.2 gservingSize: -sodium: 1507.3 mgsugar: 10.2 gtransFat: : -unsaturatedFat: : -
Directions Hot and Sour Chinese Eggplant
Directions
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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.
In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the sauce aside.
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.