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Hot and Sour Chinese Eggplant
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Sauteed eggplant in a spicy sweet glaze - a simple and delicious dish you'll love!
Ingredients:
  • 2 long Chinese eggplants, cubed
  • 1.5 tablespoons soy sauce
  • 1 tablespoon red wine vinegar
  • 1 tablespoon white sugar
  • 1 green chile pepper, chopped
  • 1 teaspoon cornstarch
  • 0.5 teaspoon chili oil, or to taste
  • 2 teaspoons salt
  • 2 tablespoons vegetable oil
Instructions:
  • In a large bowl, toss the eggplant cubes with salt and cover with water. Allow to sit for 30 minutes, then rinse thoroughly and drain on paper towels.
  • Combine soy sauce, red wine vinegar, sugar, chile pepper, cornstarch, and chili oil in a small bowl to create a flavorful sauce. Set aside.
  • In a large skillet or wok over medium-high heat, heat vegetable oil. Fry eggplant until tender and beginning to brown, approximately 5 to 10 minutes. Add sauce, cook and stir until sauce thickens and coats the eggplant evenly. Serve hot.

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