Ingredients
4
4 servings
- •2 long Chinese eggplants, cubed
- •1.5 tablespoons soy sauce
- •1 tablespoon red wine vinegar
- •1 tablespoon white sugar
- •1 green chile pepper, chopped
- •1 teaspoon cornstarch
- •0.5 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.
Nutritional Facts
Per 4 servings
- Calories: 153
- Carbohydrate: 21g
- Fat: 8g
- Fiber: 10g
- Protein: 3g
- Sugar: 10g
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