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Ingredients
| powdered sugar (sifted): 1 tsp |
| eggplants: 2 |
| soy sauce: 1 1/2 tsp |
| red wine vinegar: 1 tsp |
| sun-dried hot chili peppers: 1 whole pepper |
| cornstarch: 1 tsp |
| salt: 1 dash |
| vegetable oil: 2 tsp |
Hot and Sour Chinese Eggplant
Credit: allrecipes.com
User rating:
-
Prep Time
30 min -
Cook Time
5 min -
Servings
4 serving(s)
Tags
- 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.