Hot and Sour Chinese Eggplant194 Reviews
- Prep: 30 min
- Cook: 5 min
- Ready In: 35 min
“Eggplant is sauteed, then coated in a spicy sweet sauce. It is simple and delicious! I'm sure you'll enjoy this!” - by Bonnie
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 153 cal
- 7.8 g
- 21.1 g
Based on a 2,000 calorie diet
Reviews (194)Rate This Recipe
"The first time I made this I followed it exactly and it was very tasty. Then the second time I made it, I added one large chopped onion, one chopped green pepper; sauted them first, then added the eg..." See moregplant and I also added two minced garlic cloves towards the end of cooking. I also doubled the sauce. I replaced most of the sugar with splenda (diabetic here!)and it turned out really yummy. I will definitely be making this regularly."
"I did mine a little differently. I used regular eggplant and rice wine vinegar instead of red wine. I didn't have a chile pepper so I used a 1/4 tsp. cayenne. I didn't have chili oil so I used sesa..." See moreme. I peeled and sliced the eggplant and brushed both sides with additional sesame oil. I broiled them on both sides along with sliced slabs of red Bermuda onion rings also brushed with the sesame oil. Meanwhile, I combined the sauce ingredients (I doubled the sauce)and microwaved for 2 minutes until thickened, stirring every 30 seconds. When the eggplant was browned, I basted it and served it topped with toasted sesame seeds. It was delicious."
"Today, I found 8 chinese eggplant at my local farmers market for 99 cents. This recipe looked most appetizing so I tried it. I made 4 times the recipe, added 2 Tbs. of Cooking Sherry, 1 clove of garli..." See morec and omitted the salt. Also, I added a little chopped ginger, crushed red pepper flakes (instead of chilli oil) and a half of a red green peppper. This tastes just as good as our best local chinese restaurant and living so close to New York, I think I know good Chinese food. Thanks, Bonnie, now my family thinks I can really cook!"
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