Description
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
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 5 mins
Total Time: 35 mins
Servings: 4