2 long Chinese eggplants, cubed1 1/2 tablespoons soy sauce1 tablespoon red wine vinegar1 tablespoon white sugar1 green chile pepper, chopped1 teaspoon cornstarch1/2 teaspoon chili oil, or to taste2 teaspoons salt2 tablespoons vegetable oilPlace 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 Calories: 153 | Total Fat: 7.8g | Cholesterol: 0mg
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Reviewed on Jan. 29, 2008 by
Robin 
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 garlic 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! Was this review helpful? [
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38 users found this review helpful Today, I found 8 chinese eggplant at my local farmers market for 99 cents. This recipe looked...
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