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Chinese Eggplant recipe (Side Dish)

Yield: 4 servings

2   long Chinese eggplants, cubed
tablespoons soy sauce
1 tablespoon red wine vinegar
1 tablespoon white sugar
1   green chile pepper, chopped
1 teaspoon cornstarch
½ teaspoons chili oil, or to taste
2 teaspoons salt
2 tablespoons vegetable oil

Posted by Kristine on Feb 18, 2008


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.

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