Hot Sweet and Sour Chinese Eggplant

[Guest guest]

Hot Sweet and Sour Chinese Eggplant

 

Eggplant is sauteed, then coated in a spicy sweet sauce. It is

simple and delicious! I'm sure you'll enjoy this!

4 servings

 

2 long Chinese eggplants, cubed

1 1/2 tablespoons soy sauce

1 tablespoon red wine vinegar

1 tablespoon white sugar

1 onion, diced

1 bell pepper diced

1 garlic clove, minced

1 6oz. can of sliced mushrooms

1 green chile pepper, chopped or 1 tsp. of Garlic Chilie sauce

1 teaspoon cornstarch

1/2 teaspoon chili oil, or to taste

2 teaspoons salt

2 tablespoons vegetable oil

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.

1.. In a small bowl, stir together the soy sauce, red wine vinegar,

sugar, chile pepper, cornstarch and chili oil. Set the sauce aside.

2.. Heat the vegetable oil in a large skillet or wok over

medium-high heat. Fry the eggplant, onion, green pepper, mushrooms and

garlic 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.