Hot and Sour Chinese Eggplant

Ingredients:

  • 4 long Chinese eggplants, cubed
  • 1 red capsicum
  • 3 tablespoons soy sauce
  • 2 tablespoon red wine vinegar
  • 2 tablespoon white sugar
  • 2 green chili pepper, chopped
  • 1 clove garlic, finely chopped
  • 1 1/2 teaspoon cornstarch
  • 1/2 teaspoon chili oil. If not available, use sesame oil
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 tsp sesame seeds

Method:

  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 microwave-safe bowl, stir together the soy sauce, red wine vinegar, sugar, chili pepper, chopped garlic, cornstarch and chili / sesame oil. Heat the sauce in microwave oven for 1 minute and then set it 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
  4. Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Sprinkle sesame seeds on it
  5. Serve immediately with steamed rice

Servers: 4

Inspiration source:

http://allrecipes.com/Recipe/Hot-and-Sour-Chinese-Eggplant/Detail.aspx

Advertisements
Post a comment or leave a trackback: Trackback URL.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: