Hot and Sour Chinese Eggplant


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

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 small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the s...

View full recipe at SpringPad


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