Bonnie Recipe − 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!

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

Cooking Directions

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

Nutrition Facts

• calories153.4
• carbohydrateContent21.1 g
• fatContent7.8 g
• fiberContent9.5 g
• proteinContent3.4 g
• saturatedFatContent1.2 g
• sodiumContent1507.3 mg
• sugarContent10.2 g