HOT AND SOUR CHINESE EGGPLANT

Hot and Sour Chinese Eggplant image

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

Provided by Bonnie

Categories Side Dish Vegetables Eggplant

Time 35m

Yield 4

Number Of Ingredients 9

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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

Steps:

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.

Nutrition Facts : Calories 153.4 calories, Carbohydrate 21.1 g, Fat 7.8 g, Fiber 9.5 g, Protein 3.4 g, SaturatedFat 1.2 g, Sodium 1507.3 mg, Sugar 10.2 g