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:
- 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 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
- 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. Sprinkle sesame seeds on it
- Serve immediately with steamed rice
Serves: 4
Inspiration source:
http://allrecipes.com/Recipe/Hot-and-Sour-Chinese-Eggplant/Detail.aspx